Saute Of Chicken And Broccoli - Asian Style

Recipe Ingredients

2 cups	292g / 10oz	Broccoli florets
8 oz	227g	Chinese egg noodles
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Sesame oil
1/2 cup	46g / 1.6oz	Minced scallion
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
12 oz	340g	Boneless skinless chicken breast - cut thin slivers
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1 cup	237ml	Chicken broth - mixed with
2 teaspoons	10ml	Cornstarch
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped toasted peanuts - for garnish

Recipe Instructions

Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.

In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds. Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli. Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6526 broadcast 03-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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