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Title: Stir-Fried Chicken and Broccoli
Categories: Poultry Ethnic Both
Yield: 8 Servings
| 8 | Broiler-Fryer Chicken Thighs, boned | |
| 1/4 | ts | Ground Ginger |
| 1/4 | ts | Pepper |
| 3 | tb | Peanut Oil |
| 1 | bn | Fresh broccoli, sliced thin crosswise |
| 1 | c | Sliced Green Onion, white and green parts included |
| 3/4 | c | + 2 T Chicken Broth, divided |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | c | Grated Parmesan Cheese |
Whole Wheat croutons (recipe follows)
Chop chicken into bite-size pieces. Sprinkle ginger and pepper over chicken. In a large fry pan or wok, pour oil and heat to high temperature. Add chicken and stir-fry 3 minutes or until brown. Push chicken to side and add broccoli and onion. Stir-fry 3 minutes more. Mix together 3/4 cup broth, salt and sugar and stir into fry pan. Reduce heat to medium-high, cover and cook 2 minutes. Add cornstarch to remaining 2 tablespoons of chicken broth and stir until smooth. Stir into fry pan and cook 1 minute; remove from heat. Stir in parmesan cheese, sprinkle with whole wheat croutons. Serves 8
Whole Wheat Croutons Cut 4 slices whole wheat bread into 1 inch cubes. Mix together bread cubes, 2 tablespoons melted butter, 1 tablespoon chopped parsley, 1/2 teaspoon garlic salt. Spread one layer deep and toast in 300 degree oven 20 minutes or until crisp.
SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
Recipe courtesy of: Jim Bodle, 01 Mar 93 03:41:07
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