Broccoli With Chicken Recipe
Broccoli With Chicken has a majestic taste. Broccoli With Chicken gets its taste from chicken mixed with broccoli and cooking sauce. Broccoli With Chicken is cherished by chicken lovers.
Ingredients
| 1 tablespoon each soy sauce, cornstarch, and water | ||
| Salt | 1/4 Teaspoon | |
| 1/2 teaspoon each sesame oil and sugar | ||
| Pepper white | 1/8 Teaspoon | |
| 1 pound chicken breasts, skinned, boned, and cut in bite-size pieces | ||
| Salad oil | 3 Tablespoon | |
| Cooking sauce | ||
| Broccoli | 1 pound | |
| Vegetable cooking water | ||
| Garlic | 1 Clove (5gm), minced | |
| Minced ginger | 1/2 Teaspoon | |
| 1 whole green onion, thinly sliced | ||
Directions
In a bowl, combine soy, cornstarch, water, salt, sesame oil, sugar, and pepper.
Add chicken and toss to coat.
Stir in 1 tablespoon of the salad oil.
Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Cut off broccoli flowerets in 3-inch lengths.
Peel thick stalks, then thinly slice.
Boil vegetable cooking water, add broccoli, and cook until crisp-tender (about 3 minutes).
Drain, then discard green onion and ginger.
Arrange broccoli on opposite ends of a serving dish.
Keep warm.
Heat a wok or wide frying pan over high heat.
When pan is hot, add the remaining 2 tablespoons salad oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
Stir cooking sauce, add to pan along with green onion, and cook, stirring, until sauce bubbles and thickens.
Spoon onto center of serving dish
Add chicken and toss to coat.
Stir in 1 tablespoon of the salad oil.
Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Cut off broccoli flowerets in 3-inch lengths.
Peel thick stalks, then thinly slice.
Boil vegetable cooking water, add broccoli, and cook until crisp-tender (about 3 minutes).
Drain, then discard green onion and ginger.
Arrange broccoli on opposite ends of a serving dish.
Keep warm.
Heat a wok or wide frying pan over high heat.
When pan is hot, add the remaining 2 tablespoons salad oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
Stir cooking sauce, add to pan along with green onion, and cook, stirring, until sauce bubbles and thickens.
Spoon onto center of serving dish
Chef
