CHICKEN WITH BROCCOLI
Crisp Fried Rice noodles (or Orgran Rice Pasta)
2 whole chicken breasts
1 large head broccoli (or 2 small heads broccoli)
1 cup good chicken stock (more, if needed)
2 tsp sherry
2 tsp corn flour
1 tsp salt
1 tbsp olive oil
grated fresh ginger (to taste, I use about 2 tbsp)*
1/2 cup cashew nuts (or blanched almonds)
Cook noodles or pasta according to package directions.
Skin and bone the chicken, cut chicken into pieces. Wash broccoli and break into small stalks. Combine stock, sherry, corn flour and salt in a bowl; mix well. Set all aside.
Heat oil in wok; add ginger and stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary. Add nuts.
Serve on the prepared noodles or pasta.
*Keep fresh ginger in the freezer, and when required grate it straight from freezer.
Makes 4 servings
Adapted from source: Real and Healthy Chinese Cooking by Nicholas Zhou
Crisp Fried Rice noodles (or Orgran Rice Pasta)
2 whole chicken breasts
1 large head broccoli (or 2 small heads broccoli)
1 cup good chicken stock (more, if needed)
2 tsp sherry
2 tsp corn flour
1 tsp salt
1 tbsp olive oil
grated fresh ginger (to taste, I use about 2 tbsp)*
1/2 cup cashew nuts (or blanched almonds)
Cook noodles or pasta according to package directions.
Skin and bone the chicken, cut chicken into pieces. Wash broccoli and break into small stalks. Combine stock, sherry, corn flour and salt in a bowl; mix well. Set all aside.
Heat oil in wok; add ginger and stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary. Add nuts.
Serve on the prepared noodles or pasta.
*Keep fresh ginger in the freezer, and when required grate it straight from freezer.
Makes 4 servings
Adapted from source: Real and Healthy Chinese Cooking by Nicholas Zhou
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