I am a big fan of beef and broccoli and my youngest loves it so I decided to see how he would like a chicken variation of his favorite Chinese dish. I found this recipe on FoodNetwork.com but modified it slightly to fit my tastes. I can honestly say it turned out great and my son loved it! Guess I'll be making this one again soon.
Printable Recipe
Ingredients
1 lb boneless, skinless chicken breast, cubed
3 Scallions, whites only, thinly sliced
2 cloves Garlic, minced
1 Tbsp. fresh Ginger, minced
1 Tbsp. Sugar
1 Tbsp., plus 1 tsp. Cornstarch
1 ¼ tsp. Salt
1 Tbsp. Dry Sherry
1 Tbsp. Dark Sesame oil
⅓ cup, plus 2 Tbsp. Water
3 Tbsp. Vegetable oil
6 cups Broccoli florets
1 Tbsp. Hoisin Sauce
Directions
In a medium bowl, Combine scallions, 1 clove of minced garlic, ½ Tbsp ginger, 1 tsp. cornstarch, 1 tsp. salt, along with the the soy sauce, sugar, sherry, and sesame oil. Mix well. Add the chicken and marinate at room temperature for 15 minutes.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets and the remaining garlic, ginger, 2 Tbsp. of water, and season with ¼ tsp. salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate and set aside.
Reheat the skillet and add 2 Tbsp. oil. Add the chicken and stir-fry until cooked through. Return the broccoli to the pan, add Hoisin sauce and heat through. Mix the remaining 1 Tbsp. cornstarch with ⅓ cup water. Stir in the mixture into the skillet and bring to a boil to thicken. Season to taste with salt and pepper.
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