Chicken and Broccoli Stir Fry

I was glancing through my issue of Cook's Country magazine and I ran across a delicious recipe for Beef and Broccoli Stir Fry.  We have had beef already this week so I decided to substitute chicken for the beef.  The recipe turned out great.  I made a delicious tasting stir fry that was just-as-good or better than I have had a local restaurants .



Chicken and Broccoli Stir Fry
From Cook's Country Magazine adapted very slightly by From My Southwest Kitchen

Ingredients:
1 1/2 pound chicken breast cut into bite-size pieces
1/4 cup oyster sauce
1 1/2 tablespoons cornstarch
1 tablespoon water
1/4 teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic cloves,minced
2 teaspoons grated fresh ginger
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 1/2-inch pieces

Directions:
1. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water and baking soda together in a medium bowl.  Add chicken, stir to coat, and let sit at room temperature for 15 to 30 minutes.
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl.  Whisk broth, soy sauce, sugar, reminding 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
3. Heat remaining 1 tablespoonful  oil in 12-inch nonstick skillet over high heat until just smoking.  Add chicken to skillet.   Stir and continue to cook until chicken is no longer pink.
4. Stir in scallion mixture and cook until fragrant, about 1 minute.  Whisk broth mixture to recombine.  Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents.  Off heat, stir in scallion greens.  Serve.

Serves 4

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