Broccoli derives from the Latin word brachium, which means branch or arm, becasue of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. This vegetable provides a mixture of tastes and textures because of its different components, ranging from the florets that are soft and flowery to the stem and stalk that are fibrous and crunchy.
- Using a knife, slice chicken into thin strips. Set aside.
- Using a separate knife, cut broccoli spears from head and cut large spears in half lengthwise. Peel stalk and cut into appriximately 1 1⁄2 inch pieces. Set aside.
- Preheat covered electric skillet to 375°F/190°C. Add chicken and stir-fry until no longer pink.
- Add broccoli spears, broccoli stalks and white parts of onions to electric skillet.
- Add mushrooms, garlic and ginger and stir-fry until mushrooms are opaque and vegetables are under cooked, approximately 3 minutes.
- Drizzle soy sauce over all and toss to coat.
- Reduce temperature to 250°F/120°C. Cover and steam for 2 minutes, until broccoli is crisp tender. Do not overcook.
- Meanwhile, in small bowl whisk cornstarch into chicken stock. Stir into chicken and broccoli mixture.
- Cook, stirring occasionally, until glossy and mixture is coated.
- Serve hot with brown rice, if desired