Ingredients
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1/2 cup chicken broth
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2 teaspoons cornstarch
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1 teaspoon dry sherry
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1/2 teaspoon toasted sesame oil
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1 teaspoon soy sauce
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1 -2 tablespoon peanut oil
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2 teaspoons freshly grated gingerroot
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3 garlic cloves, minced
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4 cups fresh broccoli florets
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1/2 lb fresh mushrooms, sliced 1/4-inch thick
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1 cup thinly sliced celery (diagonally sliced)
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1 medium onion, peeled and cut into 8 sections
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1/2 lb boneless skinless chicken breast
Instructions
- Combine chicken broth, cornstarch, sherry, sesame oil, and soy sauce in a small bowl. Stir and set aside.
- Cut chicken into bite-size pieces.
- Heat a wok over high heat. Add 1 tablespoon peanut oil and swirl it around until it gets hot. Add the garlic and ginger and stir-fry for about 30 seconds.
- Add the chicken; toss and stir until chicken is done. Remove from wok and set aside.
- Add a little more oil to wok if needed. Add vegetables to wok; cook on high heat, tossing and stirring, until vegetables are heated through and the broccoli turns bright green.
- Stir the chicken broth mixture one more time to distribute the cornstarch evenly. Pour it over the vegetables, stirring until sauce thickens.
- Return chicken to wok and toss to coat chicken with sauce. Reduce heat to low. Cover and simmer for 2-3 minutes.
- Serve immediately with rice.