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Chinese Chicken and Broccoli *Better than Takeout* – Simply Whisked

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. #chicken #chinese

INGREDIENTS

  • 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups broccoli florets
  • 1 8-ounce can sliced water chestnuts, optional

MARINADE:

  • 2 tablespoons reduced-sodium soy sauce (or tamari for gluten free)
  • 1 tablespoon water
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornstarch

SAUCE:

    • 1/4 cup reduced-sodium soy sauce (or tamari for gluten free)
    • 2 tablespoons + 1 teaspoon brown sugar
  • 4 cloves garlic, minced
  • 2 tablespoons flour (or 1 tablespoon cornstarch for gluten free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons water

INSTRUCTIONS

  1. Whisk the marinade ingredients together in a small bowl. Pour over 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.

Source by debrakhn

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