Ingredients

• 1 pound uncooked boneless skinless chicken breast, cut into ¼-inch-thick slices
  
• 3 tbsp dry sherry, divided
  
• 2 tsp cornstarch, divided
• ¾ tsp table salt, divided
• ¼ tsp black pepper, freshly ground
• ½ cup fat-free chicken broth
• 1 tbsp low-sodium soy sauce
• 4 tsp peanut oil, or vegetable oil
• 1 medium uncooked shallot, thinly sliced
  
• 1 tbsp minced garlic
• 2 cups uncooked string beans, cut into 2-inch pieces
• 1 tbsp capers, rinsed
• 2 tbsp fresh parsley, chopped
• ½ medium lemons, cut into 4 wedges

Instructions

1. In a medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In a small bowl, combine broth, soy sauce, and the remaining 2 tbsp sherry and 1 tsp cornstarch.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in the wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to the sides of the wok and add chicken, spreading evenly into 1 layer in the wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
3. Swirl the remaining 1 tsp oil in a wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
4. Serving Size: 1 cup.