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4 M’s

September 22, 2010

 

This recipe is special not just because it’s really good but because it comes from my friend Peg.  Peg who coined the phrases “Fat Blindess” and “Gluttony Sweats” and as I later found out didn’t like me when we first met.   Who knew.   I’m glad times changed! 

So, Peg and I are two of the Four M’s (Peg is Margaret, Martha, Marilyn and me) who get together regularily under the guise of playing dominos but the game is really just a reason to get together and laugh over a really good meal.  Chicken with Broccoli and Walnuts was our dinner before dominos one Sunday and we’ve asked for this as our annual Christmas dinner since.

I’ve adapted Peg’s recipe slightly to add bean sprouts and sliced water chestnuts and I double the sauce portion.

Chicken with Broccoli and Walnuts
4 chicken breasts (boneless and skinless)
3 T cornstarch,divided
1/2 t salt
1/4 t pepper
1/4 c cold water
2 bunches fresh broccoli flowerettes
2 cloves garlic
1/2 c dry sherry
2 t sugar
1/4 c plus 1 T soy sauce (I used low sodium)
1 small can sliced water chestnuts
1 small package fresh bean sprouts
1/2 c toasted walnuts
 
Mix 1 T cornstarch with the salt and pepper in a shallow bowl.  Wipe chicken breasts dry, dice into bite size pieces and toss with the cornstarch mixture.  Set aside while preparing the remaining ingredients.
 
In a small bowl combine sherry, soy sauce, sugar,  2 T cornstarch and water.  Set aside.
 
Wash and trim the broccoli, cutting into large pieces.  Add 2 T oil to a skillet or wok and stir fry over high heat until crisp tender.  Add water chestnuts and bean sprouts and heat through.  Remove from wok and set aside.
 
Add 2 T oil to wok and stir fry garlic until fragrant, watching carefully not to burn then add chicken.  Cook over high heat stirring constantly.  Cook until chicken is no longer pink and is cooked through.  Add cornstarch mixture to wok and stir constantly until sauce is thickened and translucent.  Remove from heat.  Sprinkle with 1/2 c toasted walnuts and serve over rice.
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