Recipe: Stir Fried Chicken and Broccoli (with carrots and mushrooms)

STIR FRIED CHICKEN AND BROCCOLI

1 1/2 pounds boneless skinless chicken breasts/cut in thin, 1 1/2-inch strips
2 tablespoons oil
2 tablespoons minced fresh ginger root, divided use
2 medium onions, sliced
6 cups broccoli florets
1 cup thinly sliced carrots
1/2 pound mushrooms, sliced
3/4 cup chicken stock
2 tablespoons sherry
2 teaspoons low sodium soy sauce
2 teaspoons cornstarch
2 tablespoons water
4 cups sliced Chinese cabbage or bok choy

In wok or large heavy skillet, heat oil over high heat. Gradually add chicken to very hot oil with 1 tablespoon ginger root. Stir-fry for 2 minutes. Remove from wok; set aside.

Add onion and stir-fry for 2 minutes. Set aside with chicken.

Add broccoli, carrots, mushrooms and remaining 1 tablespoon ginger root to wok. Stir fry for 2 minutes. Add a little water, if necessary to prevent sticking.

Mix stock, sherry and soy sauce. Pour over broccoli. Cover and steam for 2 minutes. Stir in onions and chicken.

Mix cornstarch and 2 tablespoons water. Stir into wok. Bring to boil. Add Chinese cabbage, bok choy or green cabbage. Stir and cook for 1 minute until crisp-tender.

Makes 8 servings
Adapted from source: Roberta Banghart, 1990's