Broccoli With Chicken
|Soy sauce||1 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Chicken breasts||1 Pound, skinned, boned, and cut in bite-size pieces|
|Salad oil||3 Tablespoon|
|Cooking sauce||2 Tablespoon|
|Vegetable cooking water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger||1⁄2 Teaspoon|
|Green onion||1 , thinly sliced|
In a bowl, combine soy, cornstarch, water, salt, sesame oil, sugar, and pepper.
Add chicken and toss to coat.
Stir in 1 tablespoon of the salad oil.
Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Cut off broccoli flowerets in 3-inch lengths.
Peel thick stalks, then thinly slice.
Boil vegetable cooking water, add broccoli, and cook until crisp-tender (about 3 minutes).
Drain, then discard green onion and ginger.
Arrange broccoli on opposite ends of a serving dish.
Heat a wok or wide frying pan over high heat.
When pan is hot, add the remaining 2 tablespoons salad oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
Stir cooking sauce, add to pan along with green onion, and cook, stirring, until sauce bubbles and thickens.
Spoon onto center of serving dish