Recipe: Stir-Fried Chicken and Broccoli with Parmesan and Whole Wheat Croutons

STIR-FRIED CHICKEN AND BROCCOLI

8 skinless, boneless chicken thighs
1/4 tsp ground ginger (optional)
1/4 tsp ground black pepper
3 tbsp peanut oil
1 bunch fresh broccoli, sliced thin-crosswise
1 cup sliced green onion, white and green parts included
3/4 cup and 2 tbsp chicken broth, divided use
1 tsp salt
1/2 tsp sugar
1 tbsp cornstarch
1/4 cup grated Parmesan cheese
Whole Wheat croutons (to garnish, recipe follows)

Chop chicken into bite-size pieces. Sprinkle ginger and pepper over chicken; set aside.

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 chicken 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 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.

WHOLE WHEAT CROUTONS

4 slices whole wheat bread, cut into 1-inch cubes
2 tablespoons melted butter
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic salt

Combine ingredients for the croutons. Spread one layer deep on a baking sheet.

Toast in 300 degree F oven 20 minutes or until crisp.

Makes 8 servings
From: KellyWA - 11-02-99