3 Tablespoons corn oil
1 Lb. chicken breast cut in strips, boneless, skinless
4 Cups broccoli florets
1 Onion cut in wedges or fresh onions
2 Cloves garlic (minced)
1/2 Cup chicken bouillon broth
1/4 Cup corn syrup (light or dark)
3 Tablespoons soy sauce
1 Tablespoon cornstarch
In a large skillet heat oil over medium heat. Add chicken a third at a time. Stir fry for 3 minutes, remove. Add broccoli, onions and garlic. Stir fry 3 minutes. Return chicken. Mix remaining ingredients until smooth. Add to skillet, stirring constantly, bring to boil over medium heat. Boil 1 minute. Serves 4.
Tip: We cook Jalapeno peppers in with broccoli. We also adds a few bean sprouts and cashew nuts.
We cook fettuccini noodles then adds with mixture. We also uses Chinese noodles. Sometimes we use beef broth instead of chicken broth for beef stir fry.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!