Crystal Chicken with Broccoli

By soccercat

To vary the colors and flavors of this dish, use 3 cups mixed vegetables in place of the broccoli, red sweet peppers, carrots and asparagus are good choices.

Ingredients

• Sauce:
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 cloves garlic, flattened
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• 2 tablespoons water
• 2 tablespoons dry sherry
• 2 cloves garlic, minced
• 2 teaspoons cornstarch
• 12 oz. boneless, skinless chicken breast halves
• Cooking oil for deep fat frying
• 1 tablespoon cooking oil
• 3 cups broccoli flowerets

Preparation

Step 1

In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce and flattened garlic; let stand for 15 minutes. Remove and discard garlic.

Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic and cornstarch, set aside. Rinse chicken; pat dry. Cut chicken into 1-1/2 x 1/2 inch strips. Add to flour batter.

In a wok or 2 quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at at time, in hot oil for 30 to 50 seconds, or till golden. Drain on paper towels.

Pour 1 tablespoons cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4 to 5 minutes, or till crisp-tender. Arrange broccoli around the edge of the serving platter; keep warm.

Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet, heat thoroughly. Pour chicken and sauce into center of broccoli-lined serving platter.