Chicken-Broccoli Stir-Fry

• 1 large whole chicken breast
• 2 tsp. cornstarch
• 1/2 to 1 tsp. freshly grated gingerroot
• 1/4 c. soy sauce
• 2 Tbsp. vegetable oil
• 1 c. diagonally sliced broccoli
• 1 medium onion, thinly sliced
• 1/2 lb. fresh mushrooms, quartered
• hot cooked rice or chow mein noodles

1. Place chicken in a medium saucepan, and cover with water. Bring to a boil; cover and reduce heat.
2. Simmer 15 minutes or until chicken is tender.
3. drain, reserving 1/2 cup both.
4. Bone chicken, and chop meat.
5. Combine cornstarch, gingerroot, and soy sauce; stir well.
6. Add the chicken; mix well, and let marinate in refrigerator 30 minutes.
7. Pour oil around top of a large skillet or wok, coating sides; allow to heat at medium-high (325u0b0) for 2 minutes.
8. Add broccoli and reserved broth; cover and cook 2 minutes.
9. Reduce heat to medium (275u0b0).
10. Stir in chicken and marinade.
11. Add onion, and stir-fry 1 minute.
12. Add mushrooms; stir-fry 1 to 2 minutes or until tender.
13. Serve over hot cooked rice or chow mein noodles.
14. Yield: 4 servings.

chicken breast, cornstarch, freshly grated gingerroot, soy sauce, vegetable oil, broccoli, onion, fresh mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005188 (may not work)