Craving Chinese food? This Chinese Chicken and Broccoli stir-fry dish is so simple and delicious. It is better than Chinese take out because you know exactly what you are putting in your dish. This is great served over rice of course. Overall, this dish took me about 30 minutes to make including the rice. I just started the rice in my rice cooker first. As a note, if you don't have the Shaoxing Chinese rice wine, you can substitute sherry, gin or dry white wine. This dish definitely satisfied my Chinese food craving. Also, I recently made an apple cider ice cream for the first time and tested it out with coworkers today - yup, it was a hit! I'll be posting that recipe in the next post :) Enjoy!
Chinese Chicken and
Broccoli
Ingredients
1 pound chicken
breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
2 cups broccoli florets
1 tablespoon water
For marinade
½ teaspoon baking soda
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoon vegetable oil
For sauce
¼ cup and 1 tablespoon soy sauce (I used low sodium.)
2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons flour
1 tablespoon shaoxing wine (Chinese rice wine)
Directions
In a bowl, mix the marinade ingredients and add chicken. Toss to evenly coat chicken and allow
chicken to marinate while preparing the sauce and broccoli.
In a small saucepan, bring water to a boil. Add broccoli and cook for 3
minutes. Drain and set
aside. Be careful not to overcook
the broccoli since it will be added to the stir fry later. You may also cook the broccoli in a
steamer.
In a bowl, mix sauce ingredients and set aside.
Heat 1 tablespoon vegetable oil in a wok or large skillet
over medium-high heat. Add chicken
and half the sauce mixture. Cook
the chicken for about 7 minutes until cooked through. Add in broccoli and remaining sauce and 1 tablespoon water.
Continue to stir and cook for additional 2 to 3 minutes to
thicken sauce or until broccoli is tender, but still crisp.
Serves 4 to 6.
