Trim stems frombroccoli. Cut chicken breast crosswise on an angle into 1/4-inch-thick slices. In a small bowl, toss chicken with cornstarch, soy sauce, and lemon extract.
In a wok or frying pan, heat oil 10 seconds over medium heat. Add broccoli and stir-fry to coat with oil. Add 2 tb water, reduce heat to low, cover and cook until broccoli is just tender, about 2 minutes. With a slotted spoon remove to a plate.
Return wok to high heat. Add ginger and scallion and stir-fry until aromatic, about 10 seconds. Add chicken and stir-fry until white and opaque throughout, about 5 minutes. Add sherry, pepper, sugar, and broccoli. Stir-fry about 30 seconds to heat through. Remove from heat, drizzle with sesame oil, and serve.
Source: Lisa Clarke, based on a recipe from 365 Ways to Cook Chinese
Notes from the Chef: "The following recipe was Sunday night's dinner. I served it with rice, chinese noodles, and Anniversary Fortune COokies that I bought at Rowe Manse EMporium (that's a nifty place!)" - Lisa
From: Lisa Date: 04-02-96 (18:29) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97
|
|
