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1
In a small bowl, stir together the chicken stock or water, the soy sauce, vinegar and sugar.
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2
Place the broccoli in a steamer basket above one inch of boiling water, cover and steam three minutes.
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3
Refresh under cold water, and set aside.
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4
Heat one tablespoon of the oil in a large, heavy nonstick skillet or wok over medium-high heat until it ripples.
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5
Add the chicken.
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6
Cook, stirring, until the chicken is cooked through, about four minutes.
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7
Remove from the heat, and place in a bowl.
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8
If the pan looks dry, add the second tablespoon of oil.
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9
Add the ginger, garlic and scallions, then stir-fry for about 30 seconds, just until fragrant.
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10
Add the broccoli and stir-fry for one minute, then return the cooked chicken to the pan and stir together.
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11
Pour in the sauce and cook, stirring, for 30 seconds to a minute.
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12
Stir the dissolved cornstarch or arrowroot, add to the pan, and stir until the chicken and vegetables are glazed.
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13
Remove from the heat, and serve with rice or noodles.
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14
****Variation: Stir-Fried Tofu and Broccoli.
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15
Many kids love tofu.
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16
In the recipe above, substitute 3/4 pound tofu, cut into 1/2- by 1-inch pieces, then follow the cooking instructions.
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17
In step three, cook the tofu for two to three minutes, until it begins to color.
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18
****Advance preparation: You can steam the broccoli several hours ahead and have all of the ingredients prepped.
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19
The stir-frying can be done at the last minute.
