Stir Fried Chicken & Broccoli
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
cut in 1 1/2 inch strips |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
ginger root
minced fresh |
|
| 2 | medium |
onions
sliced |
|
| 6 | cups |
broccoli florets
|
|
| 1 | cup |
carrots
thinly sliced |
|
| ½ | pound |
mushrooms
sliced |
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
|
|
| 2 | teaspoons |
soy sauce, sodium reduced
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 4 | cups |
bok choy
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breast halves, boneless, skinless
cut in 1 1/2 inch strips |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
ginger root
minced fresh |
|
| 2 | medium |
onions
sliced |
|
| 1.4 | l |
broccoli florets
|
|
| 237 | ml |
carrots
thinly sliced |
|
| 226.8 | g |
mushrooms
sliced |
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
|
|
| 1E+1 | ml |
soy sauce, sodium reduced
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 946 | ml |
bok choy
sliced |
*
|
Directions
In wok or large heavy skillet, heat oil over High heat.
Gradually add chicken to very hot oil with ½ of minced gingerroot.
Stir-fry for 2 minutes.
Remove from Wok.
Set aside.
Add onion and stir-fry for 2 minutes.
Set aside with chicken.
Add broccoli, carrots, mushrooms and rest of gingerroot to wok.
Stir fry for 2 minutes.
Add a little water, if necessary to prevent sticking.
Mix stock, sherry and soy sauce.
Pour over broccoli.
Cover and steam for 2 minutes.
Stir in onions and chicken.
Mix cornstarch and water.
Stir into wok.
Bring to boil.
Add chinese cabbage, bok choy or green cabbage.
Stir and cook for 1 minute until crisp-tender.
