Simple stir fry chicken and broccoli combined with crispy lotus root and sweet, sour taste carrot, and make this recipe no fat and very delicious.
7oz. chicken breast
8 1/2 oz. broccoli
7oz. lotus root
1oz. canned carrot
1oz. canned bamboo shoot
Salt for taste
1 tsp light soy sauce
Peanut or olive oil for frying
1 tbsp Chinese cooking wine/dry sherry
1 tbsp light soy sauce
1/5 tsp salt
1 tsp cornstarch
Thaw chicken to room temperature we will need to make this stir fry broccoli and chicken recipe.
Cut chicken across the grain into bit size-pieces, and whisk it with Chinese cooking wine, salt, cornstarch and light soy sauce for 30 minutes.
Chop lotus roots, carrot and bamboo shoot into bite-size pieces to math chicken.
In a big saucepan with enough boiling water, add lotus root and cook for 1-2 minutes. Remove and drained.
Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Rinse under running water until clean.
Add drop of peanut oil and dash salt into the same saucepan, bring water into boil and cook broccoli until dark green and to 80 percent done.
Remove and drained thoroughly, or cool under cold water, set evenly in serving plate.
Heat fry pan to medium high heat, add 1 tbsp cooking oil, when oil is hot, and add chicken.
Stir fry constantly for seconds until color changed, remove from pan.
Reheat pan to medium-high heat with reserved oil, add carrot, whisk around.
Combine together bamboo shoot, whisk constantly for 20 seconds.
Add lotus root, mix around.
Stir in the salt and sugar if desired. Cook till well combined.
Splash the food with few drops of light soy sauce, stir around.
Re-add chicken back to pan with all ingredients. Drizzle some water if the sauce is going dry, well tossed until completely blended.
Transfer food in the middle of plate serve chicken and broccoli stir fry dish immediately with cooked noodles.