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Stir Fried Chicken With Broccoli

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  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)
  Sherry 2 Tablespoon
  Soy sauce 2 Teaspoon
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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