kitchenelf
Chef Extraordinaire
CHICKEN AND BROCCOLI STIR FRY
Serves 4
Marinade Ingredients:
1/4 cup chicken stock
1/4 cup dry sherry or rice wine
2 tablespoons soy sauce
2 tablespoons Oyster Sauce
1 tablespoon cornstarch
1 teaspoon of sesame oil
Add 3 boneless chicken breasts, sliced into thin strips to this marinade
Aromatics:
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 teaspoon crushed red pepper flakes
Other Ingredients:
3 tablespoons of oil
1 bunch of broccoli, cut into florets
1 red pepper, julienned
1 large onion, cut into chunks
1/4 cup halved cashew nuts
Procedure:
1. Preheat wok or frying pan over high heat. Add 2 tablespoons oil and add chickenand, reserving marinade for later use. Stir-fry for 3-4 minutes until chicken is no longer pink. If you slice the chicken really thin 3 minutes may be way too long. Cook in batches if necessary. Remove and set aside.
2. Add remaining tablespoon of oil and stir-fry the aromatics for 10 seconds or until fragrant.
3. Add the vegetables and stir-fry 3-4 minutes.
4. Add the reserved marinade and reserved chicken and cook until sauce thickens, stirring frequently.
5. Toss with cashews and serve over white rice.
Serves 4
Marinade Ingredients:
1/4 cup chicken stock
1/4 cup dry sherry or rice wine
2 tablespoons soy sauce
2 tablespoons Oyster Sauce
1 tablespoon cornstarch
1 teaspoon of sesame oil
Add 3 boneless chicken breasts, sliced into thin strips to this marinade
Aromatics:
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 teaspoon crushed red pepper flakes
Other Ingredients:
3 tablespoons of oil
1 bunch of broccoli, cut into florets
1 red pepper, julienned
1 large onion, cut into chunks
1/4 cup halved cashew nuts
Procedure:
1. Preheat wok or frying pan over high heat. Add 2 tablespoons oil and add chickenand, reserving marinade for later use. Stir-fry for 3-4 minutes until chicken is no longer pink. If you slice the chicken really thin 3 minutes may be way too long. Cook in batches if necessary. Remove and set aside.
2. Add remaining tablespoon of oil and stir-fry the aromatics for 10 seconds or until fragrant.
3. Add the vegetables and stir-fry 3-4 minutes.
4. Add the reserved marinade and reserved chicken and cook until sauce thickens, stirring frequently.
5. Toss with cashews and serve over white rice.