Stir-Fried Chicken

Name: Stir-Fried Chicken
Yield: 4
Cuisine: Chinese
Ingredients: chicken breasts; garlic; ginger; mushrooms; broccoli, frozen; chicken broth; soy sauce, tamari; sherry; cornstarch; egg whites; salt; cornstarch; vegetable oil; bamboo shoots; cashew nuts

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	pound	chicken breasts boneless and skinless
2	cloves	garlic minced, optional
1	teaspoon	ginger freshly minced, optional
12	each	mushrooms
½	pound	broccoli, frozen or fresh
¼	cup	chicken broth
2	tablespoons	soy sauce, tamari
2	tablespoons	sherry
1	tablespoon	cornstarch
1	each	egg whites	*
½	teaspoon	salt
2	teaspoons	cornstarch
¼	cup	vegetable oil peanut oil or sunflower oil, divided, or more as needed
6	ounces	bamboo shoots canned (optional)
6	ounces	cashew nuts broken into large pieces, optional, or peanuts

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	chicken breasts boneless and skinless
2	cloves	garlic minced, optional
5	ml	ginger freshly minced, optional
12	each	mushrooms
226.8	g	broccoli, frozen or fresh
59	ml	chicken broth
3E+1	ml	soy sauce, tamari
3E+1	ml	sherry
15	ml	cornstarch
1	each	egg whites	*
2.5	ml	salt
1E+1	ml	cornstarch
59	ml	vegetable oil peanut oil or sunflower oil, divided, or more as needed
173.4	ml/g	bamboo shoots canned (optional)
173.4	ml/g	cashew nuts broken into large pieces, optional, or peanuts

Directions

Cut the boneless chicken breast into bite-sized pieces. Wash and slice the mushrooms.

If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first.

Combine chicken broth, soy sauce, sherry and about 1 tablespoon cornstarch. Stir well and set aside.

Combine beaten egg white, salt, about ½ teaspoon oil and about 2 teaspoons cornstarch.

Add the chicken cubes to the mixture and stir until the chicken is well coated.

In a wok or deep cast iron pan, heat about 3 tablespoons vegetable oil until hot.

Add the chicken pieces in small batches and stir continuously until golden brown.

After each batch is finished, remove and drain. Add oil sparingly as needed.

Stir fry the mushrooms with garlic and ginger if using in the wok for a few minutes or until the mushrooms start to become brown.

Stir in the broccoli, and cook for another 2 minutes.

Add the cooked chicken, bamboo shoots and cashew nuts if using in the wok with mushrooms and brocoli.

Stir fry to get everything warm again. Add the bouillon-cornstarch sauce, cook and stir until thickened.

Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken.

NOTES:

Bamboo shoots are available in cans at Chinese grocery stores.
Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy.
Endless variations of this basic recipe are possible. Beef, pork, or other lean meats can be substituted for the chicken. Tofu cubes or brown beans can be used to make this a vegetarian recipe.
Chopped almonds can be used instead of cashews.
Water chestnuts are a delightful addition.
Green or red bell peppers can be used instead of broccoli.