Chicken with Walnuts and Broccoli

 

Chicken with Walnuts and Broccoli

Sauce:
1 tsp white vinegar
2 Tbl soy sauce
1 tsp sugar
2 tsp corn starch
3 Tbl water

Mix and set aside.

2 chicken breasts, cut into 1/2 in. cubes or smaller
1 Tbl corn starch
1/2 tsp five spice powder
1/2 tsp salt
4-6 Tbl oil, divided
2 heads broccoli, cut into bite size pieces
1 C walnuts
1 1/2 tsp grated fresh ginger, or 1 tsp dry
1 clove minced garlic

Mix corn starch, salt, and five spice powder into chicken and set aside. Heat 2 Tbl oil on high in a wok or skillet. When nearly smoking, add broccoli and walnuts. Stir-fry for ~3 minutes, adding up to 2 Tbl oil if necessary (it gets absorbed). Set broccoli and walnuts aside.

Add 2 Tbl oil to skillet. Fry ginger and garlic for a few seconds, then add chicken and stir-fry for ~2 minutes until chicken has changed color (the pieces should be small enough that it will be nearly cooked through by this point). Add sauce, stir, and continue cooking until sauce is boiling and has started to thicken. Remove from heat. Stir in broccoli and walnuts. Serve over rice.

Adapted from "The Complete Asian Cookbook" by Charmaine Solomon

copied from Vella's blog