Instructions: In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic.

Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside.

Rinse chicken; pat dry. Cut chicken into 1 1/2 by 1/2-inch strips. Add to flour batter.

In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30 to 60 seconds, or until golden. Drain on paper towels.

Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4 to 5 minutes, or until crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm.

Stir honey-soy mixture; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.

This recipe yields 4 servings.

Comments: To vary the colors and flavors of this dish, use 3 cups mixed vegetables in place of the broccoli. Red sweet peppers, carrots, and asparagus are good choices.

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