Ingredients

1+ pound skinless, boneless chicken breast cut in thin strips - marinate while preparing the rest of the ingredients.

6 scallions, white parts only, thinly sliced

4 cloves garlic, minced (feel free to use more garlic)

4 Tablespoons finely chopped fresh ginger

½ teaspoon salt

1 Tablespoon dry sherry

3 Tablespoons dark sesame oil

4 Tablespoons vegetable oil

1/3 cup chicken broth

4 Tablespoons chicken broth

Vegetables -

Sliced or chopped onions

Broccoli florets, sliced relatively thin

Celery, sliced

Bok Choy

Mushrooms, sliced

Bean Sprouts (pre-cook by pouring boiling water over bean sprouts and letting sit for 2 minutes, then drain)

Fresh Ground Pepper (to taste)

Toasted sesame seeds for garnish

Preparation

  1. In a medium sized bowl, toss the chicken strips with the scallions, about half the garlic and ginger, the soy sauce, sherry and sesame oil.
  2. Heat a large, non-stick skillet (or wok) over high heat. Add 2 T of the vegetable oil. Add the celery and broccoli and stir-fry for 1 minute. Add bok choy and stir-fry for 1 minute. Add mushrooms, remaining garlic, chicken broth, salt and little fresh ground pepper. Stir fry until broccoli is bright green but still a little crisp (about 2 minutes). Add bean sprouts and stir-fry for an additional 30 seconds. Transfer to platter/
  3. Add remaining 2 T of vegetable boil to hot skillet. Add the chicken mixture. Stir fry until the chicken loses its raw color and gets a little brown (about 3 minutes). Don’t over-cook or the chicken will get tough. Return the vegetables to the pan and toss to heat through.
  4. Sprinkle with toasted sesame seeds to taste.
  5. Serve with hot rice (we use brown basmati rice).