Ingredients
1 lb Chicken breasts halves
2 ts Soy sauce
1/2 c Chicken broth
2 ts Dry sherry
1/2 lb Cooked ham, diagonally
1 tb Corn oil
-sliced in 2 x 1 x 1/4" strips
1 Green onion, thinly sliced
2 ts Cornstarch
1/4 ts Minced ginger root
2 tb Light corn syrup
2 c Broccoli flowerets
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In a large skillet or wok, bring chicken and
broth to boil over high heat.
Reduce heat; cover and simmer 10 minutes. Turn off heat; let
stand 20
minutes or until chicken is tender. Remove chicken from broth;
reserve 2/3
cup broth. Discard chicken bones and skin. Cut into 2 x 1"
pieces. Arrange
chicken and ham alternately on serving platter; keep warm.
In small bowl, stir together cornstarch, reserved broth, corn
syrup, soy
sauce and sherry until smooth.
In large skillet or wok, heat corn oil over medium high heat.
Add broccoli;
stir fry 2 minutes or until tender crisp. Remove. Arrange around
chicken
and ham on serving platter. keep warm. Add green onion and ginger
to
skillet; stir fry 30 seconds. Stir cornstarch mixture; add to
green onions
and ginger. Stirring constantly, bring to boil over medium heat
and boil 1
minute. Spoon over chicken and ham.
Makes 4 servings.
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