My husband stole my leftovers and ate them for lunch!

Ingredients

• 3 tbsp ketchup
• 3 tbsp worchester sauce
• 1/2 tsp salt
• 1 tsp ground ginger
• 3 cloves garlic, pressed
• About 1 pound chicken, cut into 1 inch pieces (whatever's cheap)
• 6 green onions, cut into 1/2-1 inch pieces
• 1 bell pepper, coarsely chopped
• 1 1/2 pounds broccoli florets

Directions

1. Put first 5 ingredients in a gallon size zip-lock, smush around to mix.
2. Add chicken to zip-lock. Seal, smush around, and put into the fridge while you do the rest.
3. Heat a small amount of oil in a large, deep skillet or wok over medium-high heat. Add broccoli, stir-fry about 3 minutes.
4. Add bell pepper and green onions, cook for another 3 minutes or so.
5. Remove veggies from pan.
6. Dump in chicken mixture, marinade and all. Cook on high until no longer pink in the middle, about 5 minutes. There will still be some moisture in the pan.
7. Add the veggies back in, do not stir. Just put them over the chicken, cover, and let them steam about 3 minutes.
8. Stir, serve over rice or noodles.

This recipe was submitted by Boon on April 6, 2005.