Stir-Fry Chicken and Broccoli
Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.
skinless, boneless, cut in 1 inch pieces
scallions, spring or green onions
cut into 1 inch pieces
soy sauce, tamari
dissolved in 2 tablespoons water
In a large frying pan or wok, heat oil over medium-high heat.
Add chicken cubes and stir-fry 3 minutes, until chicken becomes opaque.
Remove with a slotted spoon and set aside.
Add broccoli; stir-fry 1 to 2 minutes.
Add mushrooms, scallions, soy sauce, sherry, ginger, and garlic.
Stir-fry 2 more minutes.
Add dissolved cornstarch and reserved chicken.
Cook until heated through and sauce has thickened.
Serve over rice.