Post by carnation037 on Jan 12, 2003 22:57:40 GMT -6
Chicken & Broccoli Stir Fry
3/4-cup all-purpose flour
1/4-teaspoon baking powder
3/4-cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4-cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep fat frying
1 tablespoon cooking oil
3 cups broccoli flowerets
In a medium mixing bowl stir together flour, baking powder, 3/4-cup
water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15
minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl
combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2
tablespoons water, dry sherry, minced garlic, and cornstarch; set
aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips.
Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil
to 365 degrees. 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 till golden. Drain on paper towels. Pour 1
tablespoon cooking oil into a large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Add the
broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange
broccoli around the edge of a serving platter; keep warm. Stir
honey-soy mixture; add to the skillet. Cook and stir till thickened
and bubbly. Cook and stir for 1 minute more. Return cooked chicken to
skillet; heat through. Pour chicken and sauce into center of
broccoli-lined serving platter.
3/4-cup all-purpose flour
1/4-teaspoon baking powder
3/4-cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4-cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep fat frying
1 tablespoon cooking oil
3 cups broccoli flowerets
In a medium mixing bowl stir together flour, baking powder, 3/4-cup
water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15
minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl
combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2
tablespoons water, dry sherry, minced garlic, and cornstarch; set
aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips.
Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil
to 365 degrees. 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 till golden. Drain on paper towels. Pour 1
tablespoon cooking oil into a large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Add the
broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange
broccoli around the edge of a serving platter; keep warm. Stir
honey-soy mixture; add to the skillet. Cook and stir till thickened
and bubbly. Cook and stir for 1 minute more. Return cooked chicken to
skillet; heat through. Pour chicken and sauce into center of
broccoli-lined serving platter.