Stir-Fry Chicken and Broccoli
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breasts cut into 1-inch pieces
2 cups broccoli florets
1/2 pound fresh mushrooms, sliced
4 scallions cut into 1-inch pieces
3 tablespoons soy sauce
3 tablespoons dry sherry
1/2 teaspoon ground ginger
1 teaspoon cornstarch, dissolved in 2 tablespoons water
1 teaspoon sesame oil
Heat oil over medium-high heat in a large frying pan or wok. Add chicken pieces and stir-fry 3 minutes, until chicken becomes opaque. Remove with a slotted spoon and set aside.
Add broccoli; stir-fry 1 to 2 minutes. Add mushrooms, scallions, soy sauce, sherry, and ginger. Stir-fry 2 more minutes. Add dissolved cornstarch and reserved chicken. Cook until heated through and sauce has thickened. Serve over rice.
