About This Recipe:
Chicken and broccoli is one of my favorite Chinese-American dishes. It really only requires 2 main ingredients, and can be prepared in under 30 minutes! I never order this dish at restaurants because it’s so easy to make at home, and I look forward to plenty of leftovers. Traditional chicken and broccoli comes in two forms- a brown sauce (which most people are accustomed to,) and a white sauce. This is a lighter brown sauce version, which is what I personally prefer.
Ingredients (4 servings)
-1 large head of broccoli, cut into florets
-1.25 lbs super thin chicken breasts, sliced
-4 garlic cloves, minced
-4 cups cooked white rice
-Salt and pepper
-1/2 cup chicken stock (warmed)
-2 tbls low-sodium soy sauce
-1 tbl oyster sauce
-1 tbl rice wine vinegar
-1 tbl cornstarch
-3/4 tbl chili paste
-2 tsps sugar
-1 tsp sesame oil
Instructions (20 minutes)
1. In a large pot, bring water to a boil and cook the broccoli florets for 1-2 minutes. Drain well and rinse with cold water to prevent overcooking.
2. In a large skillet over high heat, pour in 1-2 tbls of vegetable oil. Sear the chicken slices for 2-3 minutes per side until fully cooked, and then transfer to a dish.
3. Add another tablespoon of vegetable oil to the skillet and cook the garlic for 1 minute. In a small bowl, mix the sauce ingredients and pour into the skillet. Let the sauce thicken for a few minutes.
5. Stir in the chicken and broccoli and coat in the sauce. Serve over rice.