| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats, Grains | Asian | 1 | Servings | |
INGREDIENTS
| 2 | c | Broccoli florets |
| 8 | Chinese egg noodles | |
| 2 | T | Vegetable oil |
| 1 | T | Sesame oil |
| 1/2 | c | Minced scallion |
| 1 | T | Minced ginger |
| 1 | T | Minced garlic |
| 12 | oz | Skinless, boneless chicken |
| breast cut into thin | ||
| slivers | ||
| 1 | T | Soy sauce |
| 1/2 | t | Sugar |
| 1 | c | Chicken broth mixed with 2 |
| teaspoons cornstarch | ||
| Salt and pepper | ||
| Chopped toasted peanuts for | ||
| garnish |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6526 Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente. In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds. Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli. Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1112
Calories From Fat: 512
Total Fat: 57.4g
Cholesterol: 292.4mg
Sodium: 2574.6mg
Potassium: 1613.7mg
Carbohydrates: 21.2g
Fiber: 1.8g
Sugar: 5.4g
Protein: 121g