Cut chicken into thin strips about 1 1/2 inch (4cm)
long. Set aside. In wok or heavy skillet,heat oil
over high heat. Gradually add chicken to wok with
half of the gingerroot,stir fry for 2 minutes,set
aside. Add onion and stir fry for 2 minutes,set
aside with chicken.
Add broccoli,carrots,mushrooms and remaining
gingerroot to wok;stir fry for 2 minutes,adding a
little water to prevent sticking if necessary.
Mix together chicken stock,sherry and soy
sauce;pour over broccoli mixture. Cover and let
steam for 2 minutes. Stir in reserved onion and
chicken. Mix cornstarch with water;stir into wok
and bring to boil. Add chinese cabbage,stir and
cook for 1 minute or until tender crisp.
Originally Submitted
7/29/2018
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