Chicken and chinese broccoli

• Gluten free

• Meat

  • 1 Chicken breast

• Produce

  • 1 lb Baby chinese broccoli
  • 3 cloves Garlic
  • 8 Shiitake mushrooms, dried

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 1/2 tsp Corn starch
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1/4 tsp Sesame oil
  • 4 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 1 pound baby Chinese broccoli, or other leafy green like choy sum
• 1 chicken breast
• 4 tablespoons vegetable oil, divided
• 2 tablespoons shaoxing wine
• 2 tablespoons soy sauce
• ¼ teaspoon white pepper
• ¼ teaspoon sesame oil
• 1 ½ teaspoons corn starch
• 8 dried shiitake mushrooms, soaked for an hour or two in hot water
• 3 cloves garlic

Directions

• Start by washing your vegetables by soaking them in water. You’ll want to give them two to three good rinses to make sure they’re really clean.
• Slice up your chicken into thin strips and put it all in a bowl. Add 1 tablespoon of the shaoxing wine, 1 tablespoon soy sauce, the white pepper, sesame oil, and cornstarch. Stir and set aside to marinate for a few minutes.
• Slice up your mushrooms and garlic.
• Heat a couple tablespoons of oil in a large wok or skillet. Add the chicken and stir-fry it, just until you get a nice sear on the outside. Remove the chicken to a bowl and set aside. Then stir-fry the mushrooms and set those aside.
• Add another couple tablespoons of oil to the pan and add the garlic and the greens. Stir-fry until the greens are wilted, about 3 minutes.
• Add your chicken and mushrooms back to the pan and stir everything together. Add another tablespoon each of shaoxing wine and soy sauce. Continue to stir-fry for another couple minutes until the veggies are tender.