Saturday, January 14, 2012
Chicken and Broccoli Stir-Fry
Adapted from a recipe at Busch's, an Ann-Arbor based grocery store that has great recipes to use. We served over brown rice and it was fantastic. This serves 4-6 people.
1/2 cup Chicken Stock
6 tbsp Soy Sauce
4 tbsp Dry Sherry or Cooking Sherry
2 tbsp Corn Starch
3 Skinless, Boneless Chicken Breasts, cut into thin strips (1/4")
1/2 tsp Kosher Salt (or more to taste)
1/4 tsp Ground Black Pepper (or more to taste)
3 tbsp Peanut Oil (add more if needed or if using more vegetables)
1 tbsp Minced Fresh Ginger
2 tsp or two cloves Minced Garlic
3 cups Broccoli Florets
1 Red Bell Pepper, cut into strips
1 can (8 oz.) Water Chestnuts, Sliced
12 Ounces Fresh Mushrooms, stems removed and large ones cut in half.
3 Scallions, cut into 1" pieces
1. Whisk together stock, soy sauce, sherry and cornstarch until cornstarch dissolves. Set aside
2. Season chicken with salt and pepper to taste. Heat oil in a wok or large skillet over high heat. Add ginger and garlic and stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 2-3 minutes.
3. Add broccoli florets, bell pepper and water chestnuts and stir-fry until vegetables are crisp-tender, about 3-4 minutes. Add mushrooms and scallions and stir-fry an additional minute.
4. Add chicken stock mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.
Serve over noodles or rice. Enjoy!