Chicken Stir Fry

Today's "tasty recipe with about a million ingredients" is chicken stir fry!  There's a lot of prep work involved, but once you have everything chopped, minced, sliced, and grated it's pretty easy.  Here's what you need: 2 C broccoli florets; 1/4 C peanut oil; 2 Tbsp minced garlic; 1 Tbsp grated ginger; 1 onion, sliced; 1/2 C chopped scallion; 1 lb boneless, skinless chicken breast, cut into 1/2" chunks; 2 Tbsp soy sauce; salt and pepper; 1/2 C chicken stock.

Cook the broccoli in a pot of boiling water for about 2 minutes and then drain it and set it aside.  Over high heat, put half your oil in a large skillet.  Swirl that around for a bit and add in half of the garlic and half of the ginger and stir that around for about 15 seconds.  And in the onion and stir that around for about 2 minutes.  Now toss in the broccoli and scallion and stir it all around for about 5 minutes (your broccoli should be tender, but don't let it cook so long it gets mushy).

Turn the heat down to medium and remove all the veggies.  Add to the pan the rest of the oil, garlic, and ginger.  Stir that a bit, then add in the chicken.  Turn the heat back up to high, let the chicken cook undisturbed for about a minute, stir, and keep cooking the chicken, stirring occasionally until the chicken is no longer pink.  Should take about 5 minutes.  Now put all the vegetables back in the pan, stir it around, and add in the soy sauce.  Sprinkle it all with salt and pepper and add the chicken stock.  Keep cooking on high, stirring and making sure nothing sticks to the bottom of the pan, until the liquid is reduced a bit (say around a minute).

And you're done!  I recommend serving this over some nice jasmine rice.  You can also put whatever else you want for vegetables.  I just happen to like broccoli.  Enjoy!