Subj:  Chinese Chicken and Broccoli

Chicken and Broccoli with Curried Rice

1 small bunch broccoli, about 1 lb.
2 stalks celery, sliced on diagonal
3 green onions with tops, cut on diagonal
2 tbsp. peanut oil
1 lb. boneless, skinless chicken breasts, sliced very thin
2 tbsp. peanut oil
1/2 tsp. salt
1/2 C chopped onion
1 tsp. curry powder
1 1/2 C chicken broth
1 C cooked white rice
1 8 oz.  can water chestnuts, rinsed and sliced thin

Trim and cut broccoli stems. Break tops into bite-sized flowerets. Cut stems lenghtwise
into 1/8 inch thick by 1 inch long "matchsticks". Prepare celery and onions. Heat 2 tbsp.
of oil in wok. Add sliced chicken. Stir fry over high heat until white, remove and set
aside. Add remaining 2 tbsp. oil and salt to wok. Add onion, curry powder, celery and
broccoli. Stir fry for 1 minute. Add 1/4 C broth and green onions. Cover and steam for 1
minute. Uncover and stir fry until liquid evaporates and vegetables are tender. Remove
and set aside. Add remaining broth to wok. Bring to a boil, add the rice and stir fry for 1
minute. Lower heat and cover. Steam for 15 minutes or until liquid is absorbed.. Add
water chestnuts, broccoli, vegetables, and beef. Stir until heated.

Serves 4-6

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