Chicken and Broccoli Stir-Fry

I love Chinese food, but as it turns out, the carnivore and the vegetarian isn’t the biggest fan (Thai food is a whole other story). Despite that, she likes some dishes enough to order delivery on occasion (thanks Anna!) Because I don’t always get my Chinese fill, though I have to be honest, its not my favorite Asian cuisine anymore (that honor goes to Vietnamese food), I decided to make a little chicken and broccoli stir-fry for dinner.
This really is not a complicated dish and is very easy to make, not to mention the fact that you can easily modify this to add other veggies you may have around. I served it with white rice, but you could easily make a fried rice or brown rice, whatever you prefer. I also cooked the rice in a rice cooker in chicken stock, for a little more flavor.
I hope you enjoy. I had two chicken breasts that needed to get cooked, so this dish will serve two, or one with lunch the next day.
(serves 2)
(recipe adapted and revised from Food Network)
2 chicken breasts cubed
1 tbsp corn starch
2 crowns broccoli, cut into florets
1 tbsp sriracha sauce (optional)
1 tbsp oyster sauce
3 tbsp vegetable oil
water (1/3 cup)
can of sliced water chestnuts
1 garlic clove minced
1/2 tsp ginger powder

1 tbsp soy sauce
4-5 pearl onions diced (white onion works ok too)
1 clove garlic minced
1 tbsp sugar
1 tsp corn starch
1/2 tsp salt
1 tbsp sesame oil
1/2 tsp ginger powder (or fresh piece minced, 1/2 inch)

Place chicken into a bowl and top with marinade ingredients. Toss to coat and let sit for 15 minutes.
Mix 1 tbsp of corn starch with 1/3 cup water and set aside.

Heat wok or large skillet on high, add 1 tbsp oil, then when heated, broccoli. Sprinkle with 1/2 tbsp ginger, garlic, and salt and pepper to taste. Cook approximately 3-4 minutes and then remove from heat and reserve.

Reheat pan and add remaining 2 tbsp oil. Add chicken and cook for 3-4 minutes, or until chicken begins to brown. Add oyster sauce, sriracha and broccoli and water chestnuts and mix to coat. Pour in water/corn starch mixture, and cook until sauce thickens. If too thick, add water, 1 tbsp at a time. Cook until chicken is cooked completely, about 3-5 minutes.

Serve with the rice of your choosing. Add any additional hot sauce (yes please) to taste.


About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in anna, Asian, broccoli, chicken, main course, sriracha. Bookmark the permalink.

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