Stir-fried chicken with brocolli and peanuts

6 servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
2 cups Brocolli florets
2 Medium carrots, sliced
1 Celery rib, sliced
3 Scallions sliced
1 Clove garlic, crushed
1 teaspoon Grated fresh ginger
1½ pounds Chicken breasts, skinless, boneless, cut into 1/2-in. chunks
14½ ounce Can chicken broth
½ cup Dry sherry
2 tablespoons Soy sauce
1 cup Long-grained white rice
½ cup Dry-roasted peanuts

Directions

1. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add brocolli, carrots, celery, scallions, garlic, and ginger and stir-fry until tender, 4 to 6 minutes. Remove to a bowl. 2. In same wok, heat remaining 2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 3 to 4 minutes. Remove to bowl with vegetables. 3. Add chicken broth, sherry, and soy sauce to wok.

Heat to boiling. Add rice. Reduce heat to low, cover and cook until rice is tender, 18 to 20 minutes. Return chicken and vegetables to wok and add peanuts. Cook, stirring, until heated through, 1 to 2 minutes.

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