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Categories:
scallions garlic fresh ginger salt sherry dark sesame oil vegetable oil chicken broth chicken broth vegetables onions broccoli florets celery Bok mushrooms sprouts ground pepper sesame seeds
Viewed: 73 - Published at: 4 years agoIngredients
- 1+ pound skinless, boneless chicken breast cut in thin strips - marinate while preparing the rest of the ingredients.
- 6 scallions, white parts only, thinly sliced
- 4 cloves garlic, minced (feel free to use more garlic)
- 4 Tablespoons finely chopped fresh ginger
- 1/2 teaspoon salt
- 1 Tablespoon dry sherry
- 3 Tablespoons dark sesame oil
- 4 Tablespoons vegetable oil
- 1/3 cup chicken broth
- 4 Tablespoons chicken broth
- Vegetables -
- Sliced or chopped onions
- Broccoli florets, sliced relatively thin
- Celery, sliced
- Bok Choy
- Mushrooms, sliced
- Bean Sprouts (pre-cook by pouring boiling water over bean sprouts and letting sit for 2 minutes, then drain)
- Fresh Ground Pepper (to taste)
- Toasted sesame seeds for garnish
Method
- 1. In a medium sized bowl, toss the chicken strips with the scallions, about half the garlic and ginger, the soy sauce, sherry and sesame oil.
- 2. Heat a large, non-stick skillet (or wok) over high heat. Add 2 T of the vegetable oil. Add the celery and broccoli and stir-fry for 1 minute. Add bok choy and stir-fry for 1 minute. Add mushrooms, remaining garlic, chicken broth, salt and little fresh ground pepper. Stir fry until broccoli is bright green but still a little crisp (about 2 minutes). Add bean sprouts and stir-fry for an additional 30 seconds. Transfer to platter/
- 3. Add remaining 2 T of vegetable boil to hot skillet. Add the chicken mixture. Stir fry until the chicken loses its raw color and gets a little brown (about 3 minutes). Don't over-cook or the chicken will get tough. Return the vegetables to the pan and toss to heat through.
- 4. Sprinkle with toasted sesame seeds to taste.
- 5. Serve with hot rice (we use brown basmati rice).
