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Broccoli and Chicken Stir-Fry

3/4 cup all-purpose flour
1/4 tsp. baking powder
3/4 cup water
2 tbsp. soy sauce
2 cloves garlic, flattened
1/4 cup honey
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. molasses
2 tbsp. water
2 tbsp. dry sherry
2 cloves garlic, minced
2 tsp. cornstarch
12 oz. boneless, skinless chicken breast halves
enough cooking oil for deep-fat frying
1 tbsp. cooking oil, additional
3 cups broccoli florets

In a medium mixing bowl stir together flour, baking powder, 3/4 cup
water, 2 tbsp. soy sauce, and the flattened garlic. Let stand for 15
minutes. Remove and discard garlic.
Meanwhile, in a small mixing bowl combine honey, 2 tbsp. soy sauce,
vinegar, molasses, 2 tbsp. water, dry sherry, minced garlic, and cornstarch.
Set aside.
Rinse chicken; pat dry. Cut chicken into 1-1/2x1/2" strips. Add to
flour batter.
In a wok or 2-qt. saucepan, heat 2" of oil to 360-365 F.
Remove chicken from flour batter, allowing excess to drain off. Fry
chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or
until golden brown. Drain on paper towels, to let excess grease be absorbed.

Pour 1 tbsp. cooking oil into a large skillet. Add more oil as necessary
during cooking. Preheat over medium-high heat. Add the broccoli. Stir-fry
for 4-5 minutes, or until crisp-tender.
Arrange broccoli around the edge of a serving platter; keep warm. Stir
honey-soy mixture; add to the skillet. Cook and stir until thick and bubbly.
Cook and stir for 1 minute more.
Return cooked chicken to skillet, and heat through. Pour chicken and
sauce into center of broccoli-lined serving platter.
Makes 4 servings.



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