Stir Fried Chicken With Broccoli Recipe
Ingredients
| 1 1/2 lb Boned skinned chicken breasts | ||
| Vegetable oil | 2 Tablespoon | |
| Ginger root | 2 Tablespoon, minced | |
| Onions | 2 , sliced | |
| Broccoli florets | 6 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Mushrooms | 1/2 Pound, sliced | |
| Chicken stock | 3/4 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Soy sauce | 2 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Water | 2 Tablespoon | |
| 4 Cups sliced Chinese cabbage, or bok choy* | ||
Directions
Cut chicken into thin strips about 1 1/2 in/4 cm long; set aside.
In wok or large heavy skillet, heat oil over high heat.
Gradually add chicken to wok with half of the gingerroot; stir-fry for 2 minutes.
Remove from wok and set aside.
Add onion and stir-fry for 2 minutes; set aside with chicken.
Add broccoli, carrots, mushrooms and remaining gingerroot to wok; stir-fry for 2 minutes, adding a little water to prevent sticking if necessary.
Mix together chicken stock, sherry and soy sauce; pour over broccoli mixture.
Cover and let steam for 2 minutes.
Stir in reserved onion and chicken.
Mix cornstarch with water; stir into wok and bring to boil.
Add Chinese cabbage; stir and cook for 1 minute or until tender crisp.
In wok or large heavy skillet, heat oil over high heat.
Gradually add chicken to wok with half of the gingerroot; stir-fry for 2 minutes.
Remove from wok and set aside.
Add onion and stir-fry for 2 minutes; set aside with chicken.
Add broccoli, carrots, mushrooms and remaining gingerroot to wok; stir-fry for 2 minutes, adding a little water to prevent sticking if necessary.
Mix together chicken stock, sherry and soy sauce; pour over broccoli mixture.
Cover and let steam for 2 minutes.
Stir in reserved onion and chicken.
Mix cornstarch with water; stir into wok and bring to boil.
Add Chinese cabbage; stir and cook for 1 minute or until tender crisp.
Chef
