This was VERY yummy served over a bed of shredded cauliflower instead of rice. My kids love the shredded, cooked cauliflower and actually in our pre-low carb days, were never regular rice fans.
Heat 3 cups frozen broccoli in the microwave and let sit.
In a big glass or stainless steel bowl stir together
1 1/2 pounds cut up chicken
2 TB corn starch
1 TB soy sauce
1 tsp ginger powder
Let this concoction sit while you make the sauce.
For the sauce, stir together
1/2 cup chicken broth
4TB cooking sherry
2TB soy sauce
1 TB corn starch
1 tsp sugar (or sugar sub)
pepper and salt
Now heat 1 1/2 TB oil in a wok. Add in 1-2 tsp red pepper flakes and cook until browned. Add in chicken mixture and cook until done. Add in sauce and broccoli and cook until bubbling and thick. Stir in 1/4 cup slivered almonds just before taking off the heat. Serve over the cauliflower or rice.
VERY TASTY - 5 out of 5 stars from the family.
Here's a tip - I always make my cauliflower on the weekend. I shred it up, cook it up and freeze it for use later in the week or whenever.