"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crispy Chicken and Broccoli Recipe

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This recipe for Crispy Chicken and Broccoli, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 4, 2006


2 lb. boneless/skinless chicken thighs
garlic salt
1 bunch broccoli
canola oil

4 tsp. cornstarch
2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. each salt and sugar
dash pepper
1 1/3C chicken broth

Oriental Sauce: In small pan, mix cornstarch,soy sauce, ground ginger, salt and sugar, dash pepper. Add 1/3 c. chicken broth. Mix. Add another 1 c. chicken broth.

Sprinkle chicken lightly with garlic salt and pepper. Dredge in cornstarch, shake off excess and lay on waxed paper. Peel broccoli stalks, cut off tough ends and cut flowerets into 3 inch lengths. Cut remaining stalks diagonally in 1/4" slices. Stir together with the sauce; set aside.
In 3/4" oil, brown chicken 8-10 min. Keep warm. Steam broccoli 5-7 min. Arrange on platter. Slice chicken into 1/2" strips & arrange over broccoli. Pour sauce over.




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