Ingredients

• 1 lb boneless skinless, chicken breast, cut into bite size pieces
• 2 tbsp dry sherry
• 1 tbsp garlic, finely chopped
• 2-1/2 tsp cornstarch
• 2 tbsp plus 2 tsp vegetable oil
• 3/4 cup chicken broth
• 1 onion, thinly sliced
• 1 red bell pepper, julianne sliced
• 1 tbsp sweet paprika
• 1/3 cup sour cream
• 3 tbsp flat-leaf parsley, chopped
• salt and pepper

Directions

1. In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
2. In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
3. Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate.
4. Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.