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Easy Chicken Stir Fry


1 bunch broccoli
1 sweet red pepper
2 large green onions
3 chicken breast halves
1/2 cup chicken stock
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp dry sherry
1 tsp sesame oil
1/4 tsp chili paste
2 tbsp vegetable oil
2 garlic cloves, minced
1 tbsp gingerroot, minced
1/4 cup cashew nuts, optional

Preparation time = 25 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.


Servings: 4



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