Ingredients
-
1/2
-
2
-
1
-
1/2
-
1
-
1/2
-
1 - 2
-
2
-
3
-
4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Chicken Broth, Cornstarch, Sherry, Sesame Oil, and Soy Sauce in a Small Bowl. Stir and Set Aside. |
|
2
Done
|
Cut Chicken Into Bite-Size Pieces. |
|
3
Done
|
Heat a Wok Over High Heat. Add 1 Tablespoon Peanut Oil and Swirl It Around Until It Gets Hot. Add the Garlic and Ginger and Stir-Fry For About 30 Seconds. |
|
4
Done
|
Add the Chicken; Toss and Stir Until Chicken Is Done. Remove from Wok and Set Aside. |
|
5
Done
|
Add a Little More Oil to Wok If Needed. Add Vegetables to Wok; Cook on High Heat, Tossing and Stirring, Until Vegetables Are Heated Through and the Broccoli Turns Bright Green. |
|
6
Done
|
Stir the Chicken Broth Mixture One More Time to Distribute the Cornstarch Evenly. Pour It Over the Vegetables, Stirring Until Sauce Thickens. |
|
7
Done
|
Return Chicken to Wok and Toss to Coat Chicken With Sauce. Reduce Heat to Low. Cover and Simmer For 2-3 Minutes. |
|
8
Done
|
Serve Immediately With Rice. |
