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1
Cut the boneless chicken breast into bite-sized pieces.
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2
Wash and slice the mushrooms.
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3
If using fresh broccoli, wash and cut it up into bite-sized pieces.
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4
If using frozen broccoli, heat it or partially thaw it first.
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5
Combine chicken broth, soy sauce, sherry and about 1 tablespoon cornstarch.
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6
Stir well and set aside.
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7
Combine beaten egg white, salt, about 1/2 teaspoon oil and about 2 teaspoons cornstarch.
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8
Add the chicken cubes to the mixture and stir until the chicken is well coated.
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9
In a wok or deep cast iron pan, heat about 3 tablespoons vegetable oil until hot.
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10
Add the chicken pieces in small batches and stir continuously until golden brown.
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11
After each batch is finished, remove and drain.
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12
Add oil sparingly as needed.
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13
Stir fry the mushrooms with garlic and ginger if using in the wok for a few minutes or until the mushrooms start to become brown.
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14
Stir in the broccoli, and cook for another 2 minutes.
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15
Add the cooked chicken, bamboo shoots and cashew nuts if using in the wok with mushrooms and brocoli.
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16
Stir fry to get everything warm again.
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17
Add the bouillon-cornstarch sauce, cook and stir until thickened.
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18
Serve with rice.
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19
Don't forget to start the rice so that it will be done at the same time as the chicken.
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20
NOTES:
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21
Bamboo shoots are available in cans at Chinese grocery stores.
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22
Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy.
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23
Endless variations of this basic recipe are possible.
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24
Beef, pork, or other lean meats can be substituted for the chicken.
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25
Tofu cubes or brown beans can be used to make this a vegetarian recipe.
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26
Chopped almonds can be used instead of cashews.
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27
Water chestnuts are a delightful addition.
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28
Green or red bell peppers can be used instead of broccoli.
