Stir-Fry Chicken and Broccoli
505
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.
Ingredients
| 2 | tablespoons |
vegetable oil
|
|
| 1 ¼ | pounds |
chicken breasts
skinless, boneless, cut in 1 inch pieces |
|
| 2 | cups |
broccoli florets
|
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 4 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
sherry
dry |
|
| ½ | teaspoon |
ginger
freshly chopped |
* |
| 2 | cloves |
garlic
freshly chopped |
|
| 1 | teaspoon |
cornstarch
dissolved in 2 tablespoons water |
|
| 1 | teaspoon |
sesame oil
|
Directions
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.
Hot Springs National Park, United States
over 6 years ago
2 pounds vegetable oil?????
Thanks for the feedback!! That must be a typo, and just corrected it. Happy Cooking :)
Toronto , Ontario, Canada
over 6 years ago