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chicken cornstarch sherry salt pepper broccoli oil garlic ginger water oyster sauce chicken broth sugar
Viewed: 51 - Published at: 5 years agoIngredients
- 1 chicken breast, skinless and boneless
- 1 tablespoon cornstarch
- 2 teaspoons dry sherry
- 12 teaspoon salt
- 14 teaspoon pepper
- 12 lb broccoli
- 3 tablespoons oil
- 1 garlic clove, minced
- 1 slice ginger, minced
- 14 cup water chestnut
- 2 tablespoons oyster sauce
- 14 cup chicken broth
- 1 teaspoon sugar
Method
- Cut chicken breast crosswise into thin slices about 1/4" thick.
- In a bowl, toss chicken with cornstarch, sherry, salt and pepper to coat evenly.
- Let stand 10-15 minutes.
- Meanwhile, cut broccoli florets from stems.
- Peel and cut stems into 2" pieces about 1/2" thick.
- In a large saucepan of boiling, salted water, cook broccoli stems and florets until broccoli is a bright green and crisp-tender, about 3 minutes.
- Drain and rinse under cold running water; drain well.
- In a wok, heat oil over high heat until just smoking.
- Add garlic and ginger and stir fry until aromatic, about 30 seconds.
- Add chicken and stir fry until chicken becomes white and opaque, 3-5 minutes.
- Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar.
- Stir fry until vegetables are tender and heated through, about 3 minutes.
- Serve.
