| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Ethnic |
8 |
Servings |
INGREDIENTS
| 8 |
|
Broiler-Fryer Chicken Thighs, boned |
| 1/4 |
ts |
Ground Ginger |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Peanut Oil |
| 1 |
bn |
Fresh broccoli, sliced thin crosswise |
| 1 |
c |
Sliced Green Onion, white and green parts included |
| 3/4 |
c |
+ 2 T Chicken Broth, divided |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Grated Parmesan Cheese |
INSTRUCTIONS
Whole Wheat croutons (recipe follows)
Chop chicken into bite-size pieces. Sprinkle ginger and pepper over
chicken. In a large fry pan or wok, pour oil and heat to high temperature.
Add chicken and stir-fry 3 minutes or until brown. Push chicken to side and
add broccoli and onion. Stir-fry 3 minutes more. Mix together 3/4 cup
broth, salt and sugar and stir into fry pan. Reduce heat to medium-high,
cover and cook 2 minutes. Add cornstarch to remaining 2 tablespoons of
chicken broth and stir until smooth. Stir into fry pan and cook 1 minute;
remove from heat. Stir in parmesan cheese, sprinkle with whole wheat
croutons. Serves 8
Whole Wheat Croutons Cut 4 slices whole wheat bread into 1 inch cubes. Mix
together bread cubes, 2 tablespoons melted butter, 1 tablespoon chopped
parsley, 1/2 teaspoon garlic salt. Spread one layer deep and toast in 300
degree oven 20 minutes or until crisp.
SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
Recipe courtesy of: Jim Bodle, 01 Mar 93 03:41:07
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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