Recipe - Chicken And Broccoli Stir-Fry

1 bn Broccoli
1 Sweet red pepper
2 lg Green onions
One half cup Chicken stock
3 Boneless; skinless chicken
breasts
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 teaspoon Sesame oil
3 tablespoon Vegetable oil
One fourth teaspoon Chili paste or hot sauce
3 Cloves garlic; minced
1 tablespoon Minced ginger
One fourth cup Halved cashew nuts

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Here's a stirfry recipe that is simply delicious! I normally use more
chili paste than called in the recipe. But than I like my food HOT and
SPICY! I haven't substituted other vegetables in these recipes, but I
suppose you could experiment with snow peas, cauliflower, carrots, etc...

Cut broccoli into florets; peel and cut stalks on diagonal into 1/4inch
thick slices. Seed and cut red pepper into 1inch squares. Halve green
onions lengthwise, then cut on diagonal into 2inch pieces. Cut chicken
into 2x1inch strips. Set each ingredient aside separately.

Whisk together: One fourth cup of the chicken stock, soy sauce, cornstarch, oyster
sauce, sesame oil and chili paste; set aside. Heat a wok or deep skillet
over high heat until drop of water sprinkled on surface sizzles into steam.
Pour in half of the oil and swirl wok to evenly coat side of pan; heat for
30 seconds. Add half of the chicken breasts, stirfry by lifting and
tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove
to plate. Repeat with remaining chicken, adding more oil if necessary.
Transfer chicken to plate.

Add remaining oil to wok. Stirfry garlic and ginger for 10 seconds or
until fragrant. Add broccoli and red pepper; stirfry for 1 minute. Add
onions; stirfry for 30 seconds. Pour in remaining One fourth cup stock. Cover and
steam for 2 minutes or until broccoli is tendercrisp, stirring once.
Return chicken to wok. Push contents of wok to side of pan. Pour soy
mixture into center of wok; cook, stirring, for 1 to 2 minutes or until
thickened. Stir vegetables and chicken into sauce until glazed and coated.
Sprinkle with cashew nuts. Remove to a serving platter or dish and serve
immediately.

VARIATION: OrangeBeef StirFry: Substitute Three fourths pound thinly cut or sliced up sirloin
(steak) for chicken; stirfry for 23 minutes or until lightly browned but
still pink inside. Use beef stock instead of chicken stock. Omit oyster
sauce; add One fourth cup orange juice and 1 tablespoon orange rind. Substitute 1
tablespoon sesame seeds for cashew nuts.

TIPS: Cut the ingredients for any stirfry to a uniform size to ensure even
cooking. You can make this stirfry truly a lastminute cooking by
preparing the ingredients in the morning and refrigerating them in separate
covered bowls or airtight containers. Then, when ready to cook, set the
bowls by the wok in the order of use.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 15 APRIL 1996

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