*  Exported from  MasterCook  *
 
                           EASY CHICKEN STIR FRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       bn           Broccoli
    1                    Sweet red pepper
    2       lg           Green onions
    3                    Chicken breast halves
      1/2   c            Chicken stock
    2       tb           Soy sauce
    1       tb           Cornstarch
    1       tb           Oyster sauce
    1       tb           Dry sherry
    1       t            Sesame oil
      1/4   ts           Chili paste
    2       tb           Vegetable oil
    2                    Garlic cloves -- minced
    1       tb           Gingerroot -- minced
      1/4   c            Cashew nuts -- optional
 
   Preparation time ò5 minutes.
   Substitute 1/2 red and 1/2 yellow peppers for the
   sweet pepper ingredient. Hot pepper sauce (dash) may
   be used instead of chili paste Divide chicken stock
   and vegetable oil in halves for seperate uses. 1. Cut
   broccoli into florets; peel and cut stalks on diagonal
   into 1/4-inch thick slices. cut pepper (s) into 1-inch
   squares. Cut green onions in half lengthwise; cut on
   diagonal into 2-inch pieces. Cut chicken into thin
   strips. Set aside separately. 2. Whisk together 1/4
   cup of the chicken stock, soy sauce, cornstarch,
   oyster sauce, sherry, sesame oil and chili paste; set
   aside. 3. Heat wok or deep skillet over high heat. Add
   1 TB vegetable oil; heat for 30 seconds, swirling to
   coat pan. Stir-fry half the chicken for 3 to 4 minutes
   or until no longer pink inside; remove and set aside.
   Repeat with remaining chicken, adding some of the
   remaining oil if necessary. Add to reserved chicken.
   4. Add remaining oil to wok. Stir-fry garlic and
   ginger for 10 seconds or until fragrant. Add broccoli
   and pepper (s); stir-fry for 1 minute. Add onions;
   stir-fry for 30 seconds. Pour in remaining stock;
   cover and steam; stirring once, for 2 minutes or until
   broccoli is tender crisp. 5. Stir chicken back into
   wok; push to side of pan. Pour soy mixture into centre
   of wok; cook, stirring, for 1 to 2 minutes or until
   thickened. Stir chicken mixture into sauce until
   coated. Sprinkle with cashew nuts.
  
 
 
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