Chicken & Broccoli Stir-Fry

Chicken & Broccoli Stir-Fry

1 1/2	lbs	boneless, skinless chicken thighs
1/4	tsp	ground ginger
1/4	tsp	pepper
3	Tbsp	peanut oil
1	bunch	(4 cups) fresh broccoli, cut in small pieces
1	cup	green onion, white and green parts included

3/4	cup	plus 2 Tbs chicken broth, divided
1	tsp	salt
1/2	tsp	sugar
1	Tbs	cornstarch
1/4	cup	grated Parmesan cheese
		Whole Wheat Croutons (recipe below)

1	Cut chicken into bite-size pieces. Sprinkle with ginger and pepper.
2	In large frypan or wok, pour oil and heat to high temperature. Add chicken and stir-fry 3 minutes or until brown. Push chicken to side. Add broccoli and onion. Stir-fry 3 minutes more.
3	Mix together 3/4 cup broth, salt and sugar and stir into frypan. Reduce heat to medium high, cover and cook 2 minutes.
4	Add cornstarch to remaining 2 tablespoons chicken broth and stir until smooth. Stir into frypan and cook 1 minute. Remove from heat.
5	Stir in Parmesan cheese. Sprinkle with Whole Wheat Croutons. Makes 6 servings.
6	WHOLE WHEAT CROUTONS: Cut 4 slices whole wheat bread into 1-inch cubes. Mix together bread cubes, 2 Tbs melted butter, 1 tablespoon chopped parsley and 1/2 teaspoon garlic salt. Spread in single layer on a pizza pan and toast in 300°F oven about 20 minutes or until crisp.
7	Serve over BROWN RICE: Make 1 batch of Brown Rice Recipe in this cookbook.

Source

Source: The Chicken Cookbook --- 36th National Chicken Cooking Contest Recipes, May 1985