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chicken ground ginger pepper cooking oil fresh broccoli green onions mushrooms water chestnuts salt cornstarch Parmesan cheese sugar
Viewed: 34 - Published at: 9 years agoIngredients
- 8 chicken thighs
- 1/4 tsp. ground ginger
- 1/4 tsp. pepper or to taste
- 3 Tbsp. cooking oil
- 1 bunch fresh broccoli, thinly sliced
- 1 c. sliced green onions
- 1 c. sliced fresh mushrooms
- 1 (8 oz.) can sliced water chestnuts
- 3/4 c. + 2 Tbsp. chicken broth
- 1 tsp. salt
- 1 Tbsp. cornstarch
- grated Parmesan cheese
- 1/2 tsp. sugar
Method
- Skin, bone and cut chicken into bite-size pieces.
- Season chicken with ginger and pepper.
- In a large frying pan or wok, heat oil to high temperature.
- Add chicken and stir-fry until browned.
- Push chicken to one side and add vegetables.
- Stir-fry vegetables for 3 minutes.
- Combine 3/4 cup broth, salt and sugar. Add to chicken.
- Reduce to medium-high heat; cover and cook for 2 minutes.
- Stir remaining 2 tablespoons broth into cornstarch to smooth paste.
- Add to chicken and cook for 1 minute.
- Remove from heat.
- Stir in Parmesan cheese.
- Serve immediately.
- Serves 8.
