| Chicken & Broccoli Stir Fry
1/3 cup of soy sauce
2 tablespoons of brown sugar
1 clove garlic crushed
1 teaspoon of ginger
1 teaspoon of cornstarch
1 1/2 pound of chicken (cut in bite-size pieces)
1 tablespoons of oil
1 bunch broccoli
1 large onion |
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Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside. Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice. Yield: 4 servings (about 330 calories each serving). Palo Pinto County Food Show CHICKEN-BROCCOLI STIR-FRY 2
3-4 chicken breasts, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 teaspoon of cornstarch
2 tablespoons of soy sauce
3 tablespoons of olive oil
2 cloves garlic, finely chopped
1 teaspoon of ginger
2 cups of broccoli, cut into pieces
1/2 cup of uncooked rice
Toss first 5 ingredients plus one tablespoon of olive oil in bowl. Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Add garlic and ginger and cook, stirring until chicken is heated through. Add broccoli. Cook and stir for 4 minutes. Cook rice in boiling water and drain. Serve chicken broccoli dish over rice. Makes 4 servings. |
