Category: Main Course
Stir-Fried Chicken with Broccoli - TastyPlanner.com
Chef: Tom Fenstermacher
2 Cups Broccoli
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 Tablespoon Peeled and Grated Fresh ginger
1 cup sliced onion
1/2 cup trimmed and chopped scallions, plus minced scallion greens for garnish.
12 oz boneless, skinless chicken breast, rinsed and patted dry with paper towels, cut into 1/2 to 3/4 inch chunks.
2 tbs soy sauce
salt and black pepper to taste
1/2 cup toasted cashwes (optional)
1 tbls cornstarch (optional)
1/4 cup cup chicken or vegetable stock, or water.
bring a medium pot of salted water to boil add teh broccoli or cauliflower and cook for about 2 minutes, just long enough to removet eh hardest cruch. drain and plunge into cold water to stop the cooking; drain again.
Put the wok onto high heat, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add teh onions and cook, stirring for 2 minutes. Add teh broccoli or cauliflower and 1/2 cup chopped scallions and cook over hight heat until the broccoli or cauliflower browns and becomes tender but not mushy, about 5 minutes.
turn the heat to medium and remove teh vegetables. add the remaining oil to the pan, then the remainning garlic and ginger. stir, then add the chicken. raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook stirring occasionally, until the chicken has lost its pinkness, 3-5 minutes.
return the vegetables to the pan and toss once or twice. Add the soy sauce, and toss again. season w/ salt and pepper then stir in the cashews if desired. If using, combine the cornstarch with the stock or water and add to the pan. Otherwise, just add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken.
Garnish and serve.
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