CHINESE CHICKEN AND BROCCOLI

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CHINESE CHICKEN AND BROCCOLI

Description

This Chinese chicken and broccoli stir fry is easy and healthy with a sauce that takes just like takeout. Serve it with jasmine rice for a simple recipe that’s perfect for families. 

Ingredients

1. 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
2. 4 cups broccoli florets

MARINADE:

1. 2 tablespoons reduced-sodium soy sauce (or tamari for gluten free)
2. 1 tablespoon water
3. 1/2 teaspoon baking soda
4. 2 teaspoons cornstarch
5. SAUCE:
6. 1/4 cup reduced-sodium soy sauce (or tamari for gluten free)
7. 2 tablespoons + 1 teaspoon brown sugar
8. 4 cloves garlic, minced
9. 2 tablespoons flour (or 1 tablespoon cornstarch for gluten free)
10. 1 tablespoon rice vinegar
11. 2 tablespoons vegetable oil
12. 2 tablespoons water

Instructions

1. Whisk the marinade ingredients together in a small bowl. Pour oven sliced chicken and let marinate until ready to cook.
2. Steam broccoli in a large, microwave safe container for 3 minutes.
3. Whisk the sauce ingredients together in a second medium bowl.
4. Heat a large, non-stick skillet to medium-high (add 1 tablespoon of oil if not using a nonstick pan).
5. Add chicken with its marinade. Sauté until chicken is golden brown, stirring frequently, about 5 minutes.
6. Add the sauce, steamed broccoli and water chestnuts to pan. Stir to evenly coat the ingredients with sauce and cook until sauce has thickened – about 2 minutes.
7. For a thinner sauce, add about 1 tablespoon of water at a time until desired thickness has been reached.

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