See Also: Asian · Chicken / Poultry
Sliced Chicken with Broccoli
By Helen Chen.
Serves 3-4, or 5-6 as part of a multicourse meal.
Fresh vegetables always give the best results. After one cooking class I taught, a student remarked how much crisper the broccoli was in my dish than in hers when she prepared the same recipe at home. It turned out she had used frozen broccoli. If you are rushed, you can get all kinds of cut-up raw vegetables at a supermarket salad bar. They may cost more than starting from scratch, but it's better than going to the freezer.
1 pound broccoli
1 pound skinless boneless chicken breasts, sliced
2 teaspoons dry sherry
3 teaspoons cornstarch
1 teaspoon salt
3 tablespoons canola, corn, or peanut oil
1/4 cup water
1 slice unpeeled gingerroot, 1 by 1/8 inch
1 garlic clove, crushed and peeled
1 (8 oz.) can sliced bamboo shoots, drained (about 1 cup)
1. Trim the broccoli stalks and peel them with a small paring knife. Slice the flower head off the stalks and cut it into bit-size florets. Roll-cut the peeled stalks into 1 1/2 inch pieces. You should have about 4 cups. Set aside.
2. Place the chicken in a bowl, add the sherry, 1 teaspoon of the cornstarch, and 1/2 teaspoon of the salt, and stir. Set aside. Mix the remaining 2 teaspoons cornstarch and 1/2 teaspoon salt with 1/2 cup of cold water. Set aside.
3. Pour 1 tablespoon of the oil into a wok or stir-fry pan and place over high heat. When the oil is hot but not smoking add the broccoli and stir for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally, for about 2-3 minutes, or until broccoli turns a darker green and is tender-crisp. Pour onto a shallow platter and set aside.
4. Heat the remaining 2 tablespoons of oil in the same pan over high heat until hot but not smoking and add the gingerroot and garlic, stirring until they are fragrant and release their flavor, about 30 seconds. With a spoon, stir up the chicken again and turn it all into the pan. Stir briskly for about 3 minutes, or until the chicken turns white. Add the bamboo shoots and return the broccoli to the pan, stirring constantly. Pour in the cornstarch mixture and continue stirring until the gravy is slightly thickened. Remove and discard the gingerroot and garlic, if desired. Serve hot.
Recipe created 1996-09-11.
© 1996-2013 Dorothy McNett. All Rights Reserved.