Chicken with Broccoli
(From "Wokking Your Way to Low Fat Cooking")
Serves 4 - 6.
Ingredients:
1 lb boneless, skinless chicken breast cut into thin slices
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons ginger wine (or few slices fresh ginger & 2 TBS pale dry sherry)
1 tablespoon regular soy sauce
1 - 2 tablespoons oyster sauce
1/4 - 1 teaspoon Asian chili sauce
1/4 teaspoon white pepper
*** Combine all the above. Marinate in refrigerator. Can be done the day before. ***
1 - 1 1/2 pounds broccoli. Cut florets & stems (peeled) into bite-sized pieces and blanch
1 carrot, peel and slant-cut
1 onion, about 4 - 6 ounces, cut into lengthwise wedges
1 - 2 teaspoons minced garlic or to taste
3/4 - 1 cup chicken broth
1 teaspoon oil
1/2 teaspoon kosher salt or to taste
Steps:
- In a wok or large frying pan, bring 1/4 cup broth to a boil.
- Add vegetables and stir-fry until slightly under desired doneness. Remove vegetables and any remaining broth to a platter.
- Add oil and garlic to wok. Stir-fry until garlic is lightly browned.
- Add 1/2 cup broth. Bring to a boil.
- Add chicken and stir-fry until chicken is cooked.
- Stir in vegetables and additional broth as needed for gravy. Salt to taste.
