Ginger Chicken And Broccoli - cooking recipe

Ingredients

Stir-fry Sauce
1 1/4 cups chicken stock
7 tablespoons soya sauce
3 tablespoons rice wine vinegar
2 tablespoons peanut butter
2 tablespoons cornstarch
1 tablespoon honey
1 tablespoon sesame seed oil
2 teaspoons ground ginger
1/3 teaspoon ground cayenne pepper (add more if you like Hot Stuff! hotter)
For Stir-fry
1 lb boneless skinless chicken breast, cut into thin strips
3 tablespoons cooking oil
2 cups onions, roughly chopped
1 1/2 cups baby carrots, cut into matchstick julienne
2 garlic cloves, finely minced
3 cups broccoli slaw mix
2 cups broccoli florets
1 (8 ounce) can pineapple chunks, well-drained
To serve
steamed rice

Preparation

To make sauce: Blend all sauce ingredients together in a mini processor (this incorporates the peanut butter better into the sauce).
Heat 1 tablespoon oil in skillet or wok until just smoking. Add chicken strips and stir-fry, moving chicken strips often, until cooked, about 4-5 minutes. Remove chicken from pan and set aside.
In same skillet, add remaining 2 tablespoons oil and, when hot, add onion and carrot juilienne and stir-fry for 2-3 minutes. Add garlic, broccoli slaw mix and broccoli florets and continue to stir-fry a further 2-3 minutes. Finally, add drained pineapple chunks, cooked chicken strips and sauce to skillet and stir-fry a further 2 minutes, or until sauce has thickened and has coated the mixture. Total stir-fry time for vegetables should be 10-12 minutes, depending on how crisp-tender you like your veg. (I like to cover my pan the last couple of minutes and allow the veg to steam a bit as we like our veg on the softer side).
Serve with steamed rice.
Note: The chicken will be easier to cut into thin strips if you use partially frozen chicken breasts. Allow to thaw completely before proceeding before proceeding with recipe.