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Stir-Fried Chicken With Broccoli

chicken - breast, stirfry - chicken

1 pound skinless boneless chicken breasts; cut into thin strips
----MARINADE----
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon water
1 tablespoon vegetable oil
----VEGETABLE MIXTURE----
3 tablespoons vegetable oil; divided
1 medium carrot; peeled and sliced thin
4 cups broccoli flowerets
1 tablespoon fish sauce
1/2 teaspoon sugar
1 large clove garlic; chopped fine
1/4 cup water
1 1/2 teaspoons sesame oil
1 medium onion; sliced thin
5 1/4-inch thick slices peeled fresh ginger
1 tablespoon dry sherry
1/2 teaspoon white pepper
salt

Marinade: In medium bowl, combine soy sauce, cornstarch, sugar, water and oil. Add chicken and stir to coat. Let marinate for 15 minutes. Vegetable mixture: Heat wok over medium-high heat; add 1 tablespoon vegetable oil. Add carrot and stir-fry for 30 seconds. Add broccoli and stir-fry for 1 minute. Stir in fish sauce, sugar, garlic and water; cover and cook for 5 minutes or until vegetables are just tender. Add sesame oil and toss to mix. Remove vegetables and keep warm. Add remaining 2 tablespoons vegetable oil to wok, Add onion and ginger; stir-fry for 15 seconds. Add chicken with marinade; stir-fry for 1 minute. Stir in sherry and cook 1 minute. Add broccoli mixture and stir-fry for about 1 minute or until heated through. Add pepper and salt to taste. Transfer to serving platter and serve immediately. All you need to add is steamed rice.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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