Chicken and Broccoli
by Melanie Foster
serves: 4
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Simple stir-fry method and easy to find ingredients. Substitute any other meats or veggies to suit your tastes. |
| Ingredients: |
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1 lb |
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chicken breast, boneless, skinless |
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2 tbsp |
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liquid aminos or soy sauce |
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1 tbsp |
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dry sherry* |
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1 tbsp |
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cornstarch |
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1 lb |
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fresh or frozen broccoli spears |
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1 |
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garlic clove, minced |
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1 tbsp |
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fresh ginger, minced |
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2 tbsp |
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peanut oil |
| Directions: |
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Slice the chicken into strips or very thin slices. Combine the soy sauce, sherry, and cornstarch and pour this mixture over the meat. Marinate for 15 minutes. While the meat is marinating, mince garlic and ginger. Heat a wok or large frying pan until hot but not smoking (if using a non-stick pan add the oil first then turn on the heat), add oil, wait about 20 seconds, and add minced garlic and ginger root. Stir-fry over high heat, stirring constantly for about 20 seconds more, then add the chicken in a single layer if possible. Do not stir the first minute or so then toss around the pan for about 1 minute more. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot.
*sustitute 1 tbsp orange or pineapple juice with a dash of vinegar
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