When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for July 30th, 2009




Chicken With Broccoli

What can I say…an American favorite!

1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound fresh broccoli
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ cup chicken broth
½ teaspoon salt
½ teaspoon sugar

2 cloves garlic
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon pure sesame oil

Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. Crush, peel and finely chop the garlic. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash and cut broccoli into small florets. Peel tough outer membrane of the broccoli stems and slice into ¼ inch thin bite-size pieces.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken is almost cooked through. Transfer chicken to a bowl.

Add broccoli and ¼ cup of chicken broth into wok. Stir-fry until the broccoli is cooked but still crunchy for approximately 2 minutes. Add cooked chicken into wok, mix well with broccoli. Add ½ teaspoon salt and ½ teaspoon sugar to wok. Stir-fry for another minute longer. Serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

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