Stir-Fried Chicken And Broccoli

• 8 chicken thighs
• 1/4 tsp. ground ginger
• 1/4 tsp. pepper or to taste
• 3 Tbsp. cooking oil
• 1 bunch fresh broccoli, thinly sliced
• 1 c. sliced green onions
• 1 c. sliced fresh mushrooms
• 1 (8 oz.) can sliced water chestnuts
• 3/4 c. + 2 Tbsp. chicken broth
• 1 tsp. salt
• 1 Tbsp. cornstarch
• grated Parmesan cheese
• 1/2 tsp. sugar

1. Skin, bone and cut chicken into bite-size pieces.
2. Season chicken with ginger and pepper.
3. In a large frying pan or wok, heat oil to high temperature.
4. Add chicken and stir-fry until browned.
5. Push chicken to one side and add vegetables.
6. Stir-fry vegetables for 3 minutes.
7. Combine 3/4 cup broth, salt and sugar. Add to chicken.
8. Reduce to medium-high heat; cover and cook for 2 minutes.
9. Stir remaining 2 tablespoons broth into cornstarch to smooth paste.
10. Add to chicken and cook for 1 minute.
11. Remove from heat.
12. Stir in Parmesan cheese.
13. Serve immediately.
14. Serves 8.

chicken, ground ginger, pepper, cooking oil, fresh broccoli, green onions, mushrooms, water chestnuts, salt, cornstarch, parmesan cheese, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677167 (may not work)