Stir Fried Chicken With Broccoli
|Boneless skinless chicken breasts||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Ginger root||2 Tablespoon, minced|
|Onions||2 , sliced|
|Broccoli florets||6 Cup (96 tbs)|
|Carrots||1 Cup (16 tbs), thinly sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Teaspoon|
|Chinese cabbage/Bok choy||4 Cup (64 tbs), sliced|
Cut chicken into thin strips about 1 1/2 in/4 cm long; set aside.
In wok or large heavy skillet, heat oil over high heat.
Gradually add chicken to wok with half of the gingerroot; stir-fry for 2 minutes.
Remove from wok and set aside.
Add onion and stir-fry for 2 minutes; set aside with chicken.
Add broccoli, carrots, mushrooms and remaining gingerroot to wok; stir-fry for 2 minutes, adding a little water to prevent sticking if necessary.
Mix together chicken stock, sherry and soy sauce; pour over broccoli mixture.
Cover and let steam for 2 minutes.
Stir in reserved onion and chicken.
Mix cornstarch with water; stir into wok and bring to boil.
Add Chinese cabbage; stir and cook for 1 minute or until tender crisp.