P.F. Chang's Ginger Chicken with Broccoli

Richard loved it. But I made modifications, because I think the broccoli cooked in broth made the bowls very watery, thinning the sauce tremendously. Mom and dad couldn’t taste the ginger and added more soy sauce, both probably remedied by not boiling broccoli. I added 1 extra T. Vinegar, and that was a mistake. Recipe is altered, let’s see…

subheading: FOR THE CHICKEN:

2 large eggs (beaten)

2 tablespoons cornstarch

2 tablespoons oil (vegetable oil)

¼ teaspoon black pepper

¼ teaspoon salt

2 (¾ pound) boneless skinless chicken breasts (thinly sliced, 2 very large breasts)

subheading: FOR THE STIR-FRY SAUCE:

½ cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons granulated sugar

½ cup chicken broth

subheading: FOR THE REST:

3 cups chicken broth

8 ounces fresh broccoli (small florets)

3 tablespoons oil (vegetable oil)

2 tablespoons minced fresh ginger

1 minced green onion (green and white parts)

1 teaspoon minced garlic

¼ cup cornstarch

1 teaspoon sesame oil

Steamed rice, for serving

Directions at recipezazz.com

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