Robert’s Stir-fry

Directions

For the Broth:

Combine chicken broth, green onion, celery, garlic, ginger and soy sauce.  Let simmer on low for 30 minutes then turn off to cool.

For the Chicken:

Chicken is easier to slice thin if slightly frozen.  Place the chicken in a zip lock bag add the egg white and coat. Combine the cornstarch, salt and pepper.  Pour into the bag and shake to coat.

In a large pan or wok, set on high heat; add 1 TBSP. vegetable oil and 1 tsp. sesame oil. Once hot, add the yellow onion and cook for 1 minute. Add 1 tsp. garlic and 1 ½ tsp. ginger, cook for 10-20 seconds. Don’t burn it.  Add the chicken and cook until no longer pink and starts to brown, about 10 minutes. Continue to toss and stir the chicken.  The chicken can be cooked in 2 batches but remember to divide your oils, onion, garlic and ginger. Remove chicken from pan and set aside.

For the Sauce:

Combine ¼ cup soy sauce, ¾ Tablespoon oyster sauce and ½ cup of the broth mixture.  Then add ½ Tablespoon cornstarch and stir to combine.

For the Vegetables:

In same pan, still set on high heat; add 1 TBSP. vegetable oil and 1 tsp. sesame oil. Once hot, add spring onions and cook for 30 seconds add 1 clove minced garlic and 1 ½ tsp. ginger and cook for a few seconds, and then add the mushrooms. Continue to stir so the garlic does not burn. Cook for a minute so the mushrooms can sweat.  Then add water chestnuts, dash or two of soy sauce, pinch of salt and pepper cooking for 1 minute. Add bell peppers and celery with another pinch of salt and dash soy sauce and cook until they begin to soften. Return the chicken to the pan. Add the sauce to the pan and then the broccoli.  Turn heat down to medium.  Add the rest of the broth mixture if more juice is needed.  Stir occasionally keeping the broccoli on top as much as possible.  Cover to steam the broccoli for 2-3 minutes and serve over the rice.