Crystal Chicken with Broccoli

  • Active Time 10m
  • Total Time 20m

Makes 4 servings

To vary the colors and flavors of this dish, use 3 cups mixed vegetables in place of the broccoli. Red sweet peppers, carrots, and asparagus are good choices.

ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 2 cloves garlic, flattened
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons water
  • 2 tablespoons dry sherry
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 12 ounces boneless, skinless chicken breast halves
  • Cooking oil for deep-fat frying
  • 1 tablespoon cooking oil
  • 3 cups broccoli flowerets

directions

In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic.

Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter.

In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees F. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels.

Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm.

Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 637

nutrition information per serving

372 calories; 9g total fat; 49mg cholesterol; 991mg sodium; 48g carbohydrates; 2g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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