Source: Chef Becker

Chicken breasts sauteed with ginger, broccoli, and mushrooms.

Servings

4 boneless skinless chicken breasts , butterflied and lightly pounded
8 oz Mushrooms, shiitake, dried (about 1 cup)
1 lb Broccoli, fresh , chopped (one head)
3 tbsp fresh ginger root , minced
3 tbsp garlic cloves, chopped , minced
0.5 cup scallions, chopped
2 tsp safflower oil
1 tsp sesame oil
0.33 cup low sodium soy sauce
2 cup water
2 tbsp cornstarch

1 Soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes. Remove them straining the soaking water through a sieve or cheese cloth and reserve water. Slice up the mushrooms and set aside.
2 Meanwhile, slice up the chicken into thin pieces and coat with 1 tbsp. soy sauce, sesame oil, and 2 tbsp. cornstarch. Allow the chicken to marinate for 20 minutes.
3 In a heated wok or large sauté pan, add the safflower oil and briefly fry the chicken strips.
4 Add the ginger and garlic and toss together coating evenly. Add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked. Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.

Omit the cornstarch to make a broth instead of a sauce.