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
1lb - Boneless & Skinless Chicken Breast cut into 1/4 inch slices
2tsp - Cornstarch, divided
1/4tsp - Black Pepper
1 - Shallot
2 cups - Uncooked String Beans
2tbsp - Fresh Parsley
2tbsp - Dry Sherry, divided
3/4tsp - Salt
1/2 cup - Chicken Broth
4tsp - Peanut Oil or Vegetable Oil, divided
1tbsp - Minced Garlic
1tbsp - Capers, rinsed
1/2 medium lemon, cut into 4 wedges