3/4 cup all-purpose flour

1/4 teaspoon baking powder

3/4 cup water

2 tablespoons soy sauce

2 cloves garlic, flattened

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons cider vinegar

2 tablespoons molasses

2 tablespoons water

2 tablespoons dry sherry

2 cloves garlic, minced

2 teaspoons cornstarch

12 ounces boneless, skinless chicken breast halves

Cooking oil for deep-fat frying

1 tablespoon cooking oil

3 cups broccoli flowerets



In a medium mixing bowl stir together flour, baking powder,
3/4 cup water, 2 tablespoons soy sauce, and flattened garlic.

Let stand for 15 minutes.

Remove and discard garlic.
Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce,
vinegar, molasses, 2 tablespoons water, dry sherry, minced
garlic, and cornstarch.

Set aside.

Rinse chicken; pat dry.

Cut chicken into 1 1/2x1/2-inch strips and add to flour batter.

In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees.

Remove chicken from flour batter, allowing excess to drain off.

Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden.

Drain on paper towels.

Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.)

Preheat over medium-high heat.

Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender.

Arrange broccoli around the edge of a serving platter; keep warm.

Stir honey-soy mixture; add to the skillet.

Cook and stir till thickened and bubbly.

Cook and stir for 1 minute more.

Return cooked chicken to skillet; heat through.

Pour chicken and sauce into center of broccoli-lined serving platter.


YIELD 4 servings

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