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Chicken & Broccoli Stir Fry
 

¾ cup all-purpose flour  ¼ t baking powder  ¾ cup water  2 T soy sauce  2 cloves garlic, flattened  ¼ cup honey  2 T soy sauce  2 T cider vinegar  2 T molasses  2 T water  2 T dry sherry  2 cloves garlic, minced  2 t cornstarch  12 oz. boneless, skinless chicken breast halves  Cooking oil for deep fat frying  1 T cooking oil  3 cups broccoli flowerets  In a medium mixing bowl, stir together flour, baking powder, ¾ cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1½x½ inch strips. Add to flour batter. In a wok or 2-quart saucepan, heat 2 inches of oil to 365º F. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels.  Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.