Chinese Chicken and Broccoli

By KatKD

Very good. Maybe needs a little more sauce, or thin the sauce some. And needs more garlic...

Ingredients

• Marinade:
• 2 2 2 boneless, skinless chicken breasts, cut into bite-sized pieces (I used one large, cut into thin slices)
• 1 1 head 1 large head of broccoli, crowns only, cut into bite-sized pieces
• 1 onions, cut into 1 inch pieces
• Water chestnuts (optional)
• 1 1 1 tablespoon vegetable oil
• 2 2 2 tablespoons vegetable oil
• 1 1 1 tablespoon water
• 1/2 1/2 1/2 teaspoon baking soda
• 1 1 1 teaspoon sugar
• 2 2 2 teaspoons cornstarch
• 1 1 1 tablespoon reduced-sodium soy
• grated ginger
• Sauce:
• 1/4 1/4 1 cup + 1 tablespoon reduced-sodium soy sauce
• 2 2 2 tablespoons brown sugar
• 4 4 4 cloves garlic, minced
• 2 2 2 tablespoons flour
• 1 1 1 tablespoon rice vinegar
• 1 1 1 tablespoon vegetable oil
• 2 2 2 tablespoons water
• Finish with sesame oil

Details

Preparation time 15mins
Cooking time 30mins
Adapted from simplywhisked.com

Preparation

Step 1

Instructions
Mix the marinade ingredients in a small bowl - pour oven chicken.
Marinate the chicken while preparing the sauce and broccoli. Steam broccoli for just 4 minutes - set aside. In a small bowl, whisk together the sauce ingredients.
In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add chicken with its marinade and a 1/4 cup (about half) of the sauce mixture. Sauté until chicken is golden brown, stirring frequently. Add onions, etc.
Add remaining sauce and the steamed broccoli. Cook for 2 minutes to thicken sauce or until broccoli is tender, but still crisp.
For a thinner sauce, add about 1 tablespoon of water at a time until desired thickness has been reached.