| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main, Dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Reduced-sodium chicken broth |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
lb |
Skinless, boneless chicken breasts |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Peanut or other veg. oil |
| 4 |
c |
Broccoil florets (about 12 oz.) |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
tb |
Finely chopped fresh ginger |
INSTRUCTIONS
1. In a small bowl, stir together chicken broth with soy sauce and
cornstarch until cornstarch dissolves. Set aside
2. Cut chicken crosswise into 1/4" slices and season with salt and
pepper. In a wok or a very large skillet, heat oil over high heat. Add
chicken and broccoli and stir-fry until chicken is whit throughout and
broccoil is crisp-tender, 2 to 3 minutes. Add garlic and ginger and
stir-fry until fragrant, 1 minute longer. Reduce heat to medium.
3. Stir sauce mixture again to mix, pour into pan, and cook, stirring,
until sauce thickens and turns translucent, about 2 minutes.
Posted to Recipe Archive - 27 October 96
Date: Sun, 27 Oct 96 12:24:27 EST
submitted by: gldschlgr@arn.net
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