Chicken Broccoli Topper
|Cooking oil||2 Tablespoon|
|Broccoli flowerets||4 Cup (64 tbs)|
|Soy sauce||1 Tablespoon|
|Cornstarch/Barley flour||1 Tablespoon|
|Boneless chicken||1 Pound, cut into 0.25 inch strips|
|Cooking oil||4 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Cornstarch/Barley flour||1 1⁄2 Teaspoon|
|Slivered almonds||1 Cup (16 tbs)|
|Hot cooked rice||2⁄3 Cup (10.67 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
Heat the 2 tablespoons cooking oil in a wok or skillet.
Add broccoli, and stir fry for 1 to 2 minutes until crisp and tender.
Remove from skillet.
In a separate bowl, combine egg white, 1 tablespoon soy sauce, 1 tablespoon cornstarch or barley flour, and 1/2 teaspoon ginger.
Add chicken, and coat thoroughly.
In the 4 tablespoons cooking oil, saute chicken for 4 to 5 minutes until the meat is white.
Return broccoli to skillet.
Prepare sauce by combining 1/4 cup soy sauce, pineapple juice, 1/2 teaspoon ginger, and 1 1/2 teaspoons cornstarch or barley flour.
Add sauce and nuts to chicken mixture in skillet; stir until sauce thickens.
Serve over rice.
Sprinkle with green onions.