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.
Ingredients:
(serves 2)
(recipe adapted and revised from Food Network)
(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 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
Marinade:
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.
Enjoy!
