Chicken And Broccoli Stir-Fry (With Variations) - cooking recipe

Ingredients

Sauce Mixture
1 tablespoon minced gingerroot
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon five-spice powder
1 -2 tablespoon brown sugar (I use Splenda brown sugar blend)
1 tablespoon cornstarch
1 teaspoon cornstarch
1 tablespoon dark sesame oil
1/3 cup double-strength chicken broth
Other Ingredients
1 1 lb boneless turkey breast, thinly sliced or 1 large uncooked shrimp, peeled and deveined
1/2 teaspoon salt
1 tablespoon rice wine
1 egg white, lightly beaten
1 tablespoon cornstarch
cooking oil (enough to keep chicken from sticking)
1 tablespoon dark sesame oil
1 tablespoon peanut oil
4 -6 garlic cloves, sliced
3 small dried hot peppers
3 green onions, sliced
2 -3 cups broccoli florets, steamed
1/2 teaspoon toasted sesame seeds
steamed jasmine rice (optional)

Preparation

Stir together sauce in a cup and set aside. Have all ingredients near the wok or large skillet.
Mix together the chicken with salt and rice wine in a small bowl. Lightly beat the egg and stir in with the chicken, then sprinkle in the cornstarch.
Allow this to sit for 20 minutes to absorb the wine flavor.
Then add it to the wok; when it sizzles, lower heat and stir until the chicken turns white (this will happen quickly), then drain chicken on paper toweling, and remove excess oil form wok, moving it carefully out of your cooking area so it is not accidentally spilled.
Add the combination of oils to wok, and when it is hot, toss in the garlic, hot peppers, and onions.
When it sizzles and becomes fragrant, add the chicken again and cook for 2-3 minutes until chicken cooks through.
Stir in sauce mixture and boil to thicken. Add water if you need to thin it.
Then stir in the broccoli, trying to coat it and when it heats through, sprinkle with sesame seeds. Check to see if it needs any salt.
Serve over fluffy white jasmine rice.