Stir-fried ginger chicken and broccoli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Reduced-sodium chicken broth |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Cornstarch |
| 1 | pounds | Skinless, boneless chicken breasts |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Peanut or other veg. oil |
| 4 | cups | Broccoil florets (about 12 oz.) |
| 2 | Cloves garlic, finely chopped | |
| 1 | tablespoon | Finely chopped fresh ginger |
Directions
1. In a small bowl, stir together chicken broth with soy sauce and cornstarch until cornstarch dissolves. Set aside 2. Cut chicken crosswise into ¼" slices and season with salt and pepper. In a wok or a very large skillet, heat oil over high heat. Add chicken and broccoli and stir-fry until chicken is whit throughout and broccoil is crisp-tender, 2 to 3 minutes. Add garlic and ginger and stir-fry until fragrant, 1 minute longer. Reduce heat to medium.
3. Stir sauce mixture again to mix, pour into pan, and cook, stirring, until sauce thickens and turns translucent, about 2 minutes.
Posted to Recipe Archive - 27 October 96 Date: Sun, 27 Oct 96 12:24:27 EST submitted by: gldschlgr@...