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Chicken and Broccoli

1 pound broccoli
1 pound skinless boneless chicken breasts, sliced
1/2 teaspoons dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
3 tablespoons oil
1 slice gingerroot
1/4 cup water
1 garlic dove, cmshed and peeled
1 8-ounce) can sliced bamboo shoots, drained

Sauce Mix
1/4 cup chicken broth
2 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon sugar

Trim the broccoli stalks and peel them with a small paring knife. Slice the flower head off the stalks and cut it into bite-size florets. Roll-cut peeled stalks into 1 1/2-inch pieces. You should have about 4 cups. Set aside. Mix sauce ingrediants and set aside. Place the chicken in a bowl, add the sherry , 1 teaspoon of the corn- starch, and 1/2 teaspoon of the salt, and stir. Set aside. Pour 1 tablespoon of the oil into a wok 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 to 3 minutes, or until broccoli turns a darker green and is tender-crisp. Pour onto a shallow platter and set aside. 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 30 seconds. With a spoon, stir up the chicken again and turn it all into the wok. 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 sauce mixture and stir till it thickens.Serves 4