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CHICKEN AND BROCCOLI
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| 6-8 PORTIONS 1 3/4 Cups Cold Water 1/3 Cup Soy Sauce 1/2 Teaspoon Ground Ginger 3 Cloves Garlic Minced 1/16 Teaspoon Ground Red Pepper 1 1/2 Tablespoon Toasted Sesame Seed Oil 3 1/3 Tablespoons Cornstarch Combine in saucepan. Blend with French whisk to dissolve cornstarch. Cook over medium heat, stirring often, until thickened and translucent. Take off heat. 3 Tablespoon Peanut Oil Cover bottom of skillet or pour into wok. Heat to 375°F. 1 1/2 Lb Chicken Breasts Boned Skinned Sliced into 1/2 inch Pieces Add to hot oil. Stir fry 3 minutes or until lightly browned. The chicken meat should be white inside with no opaque appearance. 1 4-Ounce Can Water Chestnuts Sliced Canned Drained 3/4 Cup Fresh Mushroom Sliced Add. Stir fry until mushrooms begin to wilt. 1 1/2 Cups Fresh Broccoli Florets 3 Green Onions Sliced into 1 Inch Lengths 2 Cups Chinese Cabbage Sliced into 1 Inch Slices Add to stir fry mixture. Pour sauce over chicken and vegetables. Heat one minute - do not overcook vegetables. Serve over hot steamed rice. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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