0 recipes from contoocook and beyond


For the chicken: 2 tsps. soy sauce
l/4 tsp. sugar
l/4 tsp. salt
3/4 lb. boneless chicken breast – l/4″ slices
For the sauce: l tbsps. soy sauce H
l tbsps. dry sherry
l/4 cup chicken broth l TBSPS> CORNSTARCH
2 tsps. sesame oil
3 tbsps. vegetable oil
l tbsps. minced peeled fresh gingerroot
l tbsps. minced garlic
l/4 to l/2 tsp. dried hot red pepper flakes
l lb. broccoli, cut into flowerets and stems peeled & chopped
In a small bowl stir together soy sauce, sugar & salt; add the
chicken and let marinate for 20 mins. Make the sauce while chicken
is marinating. In small bowl, dissolve cornstarch in soy sauce and
stir in Sherry, broth, sugar & sesame oil. Heat wok over high heat,
add 2 tbsps. veg. oil and heat until hot. Stir fry the chicken in
the oil for l min. or so, transfer to plate. Add the remaining
tbsps. oil to wok, heat till hot and stir fry gingerroot, garlic
and pepper for 30 seconds. Add the broccoli and stir fry for l min.
or so. Add l/3 cup water and steam broccoli, covered, until done.
Stir the sauce and add it to wok with chicken and any juices and
cook mixture for 2 mins. or until sauce is thickened.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter