Wanted: Recipe for Chicken & Broccoli - Chinese style?

HOT AND SPICY CHINESE CHICKEN





2 lbs. boneless, skinless chicken


1 red bell pepper, sliced


4 lg. garlic cloves, minced


1 can water chestnuts


1 can mushrooms (optional)


Soy sauce


Schezuan sauce


Peanut oil


Onion powder


Ginger powder


1 green bell pepper, sliced


2 onions, minced


1 bunch green onions, minced


1 can bamboo shoots


2 pkgs. frozen broccoli


Chinese mustard


Hot pepper oil


Garlic powder


Salt


Cornstarch





Cut chicken into bite size strips.


In a wok or electric frying pan, cover the bottom with oil. Turn heat to 325 degrees. Add garlic powder, onion powder, and approximately 1/4 cup soy sauce. Add chicken and saute until browned. Once chicken is browned remove and place in dish, set aside.





Cook broccoli in microwave for 5 minutes on high heat, set aside.





Add more oil to wok (or frying pan) then add onions, peppers, green onions, minced garlic and saute until onions and peppers become al dente. Season to taste with - Schezuan, hot pepper oil, garlic powder, onion powder, soy sauce, ginger, and salt while sauteing.





Once vegetables are al dente, add chicken, water chestnuts (drained), bamboo shoots (drained), mushrooms (drained), and broccoli. Stir, mixing all ingredients with seasoned sauce. Cook for 2-3 minutes. Sprinkle cornstarch on top and mix in to thicken broth. Serve on bed of white rice





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STIR FRY





2-3 boneless chicken breasts, no skin


1 c. broccoli florets


1 c. chopped Chinese cabbage or fresh pea pods


1 (8 oz.) can water chestnuts, drained %26amp; sliced


1/2 c. fresh bean sprouts


1/4 c. green onions, sliced


1/2 c. cold water


3 tsp. cornstarch


2 tbsp. soy sauce


1 1/2 tbsp. dry sherry


Cooking oil


Wok or deep pot





Cut chicken into 1 inch pieces. Stir water, cornstarch, sherry and soy sauce together. Set aside. Cook broccoli in boiling water until dark green (approximately 3 minutes). Drain. Heat wok, then add oil (on high). Add water chestnuts and sprouts. Stir fry 1-2 minutes. Remove and set aside. Add broccoli and cabbage or pea pods. Stir fry 1 minute. Remove. Add more oil. Add 1/2 of chicken. Stir fry until done. Remove. Stir fry the remaining chicken. Return all chicken to wok. Add water chestnuts and bean sprouts. Stir in soy sauce mixture. Cook and stir until thick and bubbly. Return other ingredients to wok. Cover, cook 1 minute more. Serve over rice.Wanted: Recipe for Chicken %26amp; Broccoli - Chinese style?
heat your pan and stir fry your chicken that has been cut to bite size until it's white in a little oil and add broccoli pieces and steam for a few minutes, add corn starch and simmer until thickened and some Bragg's amino acids or soy sauce