Name: Sliced Chicken with Broccoli
Ingredients: 1/3 lb Broccoli; 1/2 lb Skinless boneless chicken breast; 2 ts Cornstarch; 1 tb Soy sauce; 1/2 ts Lemon extract; 1 tb Canola oil; 1 tb Minced fresh ginger; 1 Scallion minced; 2 tb Dry sherry; 1/2 ts Pepper; 1/2 ts Sugar; 2 ts Asian sesame oil

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Polkadot, Lisa, Chinese, Chicken, Hot/spicy	2	Servings

INGREDIENTS

1/3	lb	Broccoli
1/2	lb	Skinless boneless chicken breast
2	ts	Cornstarch
1	tb	Soy sauce
1/2	ts	Lemon extract
1	tb	Canola oil
1	tb	Minced fresh ginger
1		Scallion minced
2	tb	Dry sherry
1/2	ts	Pepper
1/2	ts	Sugar
2	ts	Asian sesame oil

INSTRUCTIONS

Trim stems frombroccoli.  Cut chicken breast crosswise on an angle into
1/4-inch-thick slices.  In a small bowl, toss chicken with cornstarch, soy
sauce, and lemon extract.
In a wok or frying pan, heat oil 10 seconds over medium heat.  Add broccoli
and stir-fry to coat with oil.  Add 2 tb water, reduce heat to low, cover
and cook until broccoli is just tender, about 2 minutes. With a slotted
spoon remove to a plate.
Return wok to high heat.  Add ginger and scallion and stir-fry until
aromatic, about 10 seconds.  Add chicken and stir-fry until white and
opaque throughout, about 5 minutes.  Add sherry, pepper, sugar, and
broccoli.  Stir-fry about 30 seconds to heat through.  Remove from heat,
drizzle with sesame oil, and serve.
Source:  Lisa Clarke, based on a recipe from 365 Ways to Cook Chinese
Notes from the Chef: "The following recipe was Sunday night's dinner. I
served it with rice, chinese noodles, and Anniversary Fortune COokies that
I bought at Rowe Manse EMporium (that's a nifty place!)" - Lisa
From: Lisa Date: 04-02-96 (18:29) The Polka Dot Cottage, a BBS with a taste
of home.  1-201-822-3627.
Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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