1 lb boneless chicken skinless chicken breast
1 inch (small piece) fresh ginger root
1 cup white mushrooms (small package)
32 oz chicken broth
2 tablespoons corn starch
2 tablespoons sugar
1/2 head garlic
1 medium onion
1 medium red pepper
2 stalks celery
1 bunch scallions
3 tablespoons oil (canola or peanut)
1 tablespoons sesame seed
4 tablespoons teryaki
1 bunch broccoli
Check to see how long your rice takes to cook it can range from instant to an hour for brown rice. Time the rice to be finished at the same time as your stir fry, which takes 1/2 hour to 45 minutes. To make the rice extra tasty substitute one cup chicken broth for one of the cups of required water.
Stir frying occurs quickly, so prepare all the following ingredients BEFORE you start cooking!
Prepare vegetables: Rinse them then get out three bowls. You’re going to put sliced and chopped hearty vegetables in one, softer vegetables in two, and broccoli in three.
Bowl one: Cut onion into thin 1/8 inch slivers. Remove core and seeds from red pepper and cut into thin 1/8 inch slivers. Cut 2 celery stalks into 1/8 inch slices with an angled knife to give it a little style.
Bowl 2: Cut scallions into 1/8 inch segments. Chop mushrooms into small pieces.
Bowl 3: Cut the thick stock off the broccoli and discard or save for another recipe. Chop broccoli branches into smaller, bit-sized pieces. Crush garlic cloves and put in a small bowl.
Use a vegetable peeler to peel the skin off the ginger and cut into very thin slices, then cut those even smaller and put in another small bowl.
Cut chicken into small pieces.
Prepare stir fry sauce. Take one cup chicken broth and combine with 1 tablespoon of corn starch and 1 tablespoon of sugar (the sugar counteracts the saltiness of the teriyaki sauce). If you like a lot of sauce, make a second cup of this mixture.
Preheat a fry pan at just below medium. Add a 1/2 tablespoon of canola or peanut oil. Add chicken and cook it all the way through. When it’s just about done, add 1 tablespoon sesame seed and 3 tablespoons of teriyaki sauce and slow cook another 5-10 minutes.
Preheat a deep fry pan or big soup pan over just below medium heat. Add 2 tablespoons oil. Add broccoli and stir fry. When the florets turn dark, add bowl one — onion, pepper, celery — and stir fry. When the onion starts to turn translucent, add bowl two — the scallions and mushrooms. Stir fry three minutes, then add the ginger and garlic. Add one cup of the corn starch sauce and 3 tablespoons of teriyaki. Stir it in. When it’s uniform, stir in the chicken. If you have the second cup of corn starch sauce, add it, too.
Simmer until the vegetables are cooked, but still have a little firmness to them. Then serve the dish on rice. Note: This is a dish that should be made to your taste. If you like more of any of the ingredients, including the ginger, garlic or teriyaki, add them. Enjoy!