Directions

In a medium bowl, combine chicken, 1 Tbsp sherry, 1 tsp cornstarch, 1/2 tsp salt and pepper. In a small bowl, combine broth, soy sauce, remaining 2 Tbsp dry sherry, and 1 tsp cornstarch. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact; swirl in 1 Tbsp oil. Add shallots and garlic; stir-fry 10 seconds or until fragrant. Push shallot mixture to sides of wok and add chicken; spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.

Swirl in remaining 1 tsp oil. Add green beans and capers and sprinkle on remaining 1/4 tsp salt; stir-fry 30 seconds or until just combined.

Swirl in broth mixture; stir-fry 1-2 minutes or until chicken is cooked through and sauce has slightly thickened. Sprinkle on parsley; serve with lemon wedges.

Serving size: 1 c