2poundsboneless skinless chicken breastscut into thin slices
1cupchicken brothpreferably less-sodium
1tablespoonfresh lemon juice
In a small bowl, mix together the soy sauce, sherry, sugar, and cornstarch.
In a large skillet or a wok heat two tablespoons of the oil over high heat, add the ginger, garlic, and the chicken and sauté for about 3 minutes until the chicken is white in places and mostly cooked through. Remove the chicken from the skillet to a serving bowl and set aside.
Heat the remaining oil in the skillet, add the pea shoots, and cook for 1 to 3 minutes until the pea shoots have wilted, depending on how thick they are. Add the chicken back to the skillet with any juices that have accumulated, and then add the soy sauce mixture. Stir to coat the chicken and pea shoots with the mixture. Add the chicken broth, bring to a simmer, and allow the sauce to thicken while the chicken finishes cooking. Stir in the lemon juice and serve hot.