Chicken and Broccoli Stir Fry
Okay, so this one I was just too busy to take the photo again. But I wanted to include it in my blog so I won't forget it and it was very good too. I will be making it again. I also wanted to share this with others too. I got the recipe from this site. She has nice photos and all. I made the changes that I made below.
Chicken and Broccoli Stir Fry
Adapted from Alosha's Kitchen
1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 scallions (reserve some for garnish)
4 cloves garlic, grated or minced divided*
1 1/2-inch piece peeled fresh ginger, grated or minced, divided* (I used ginger powder 2 tsp divided)
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon + 1 1/2 tablespoons cornstarch
1/2 tablespoon + 1/4 teaspoon dried chicken broth powder
2 tablespoons water
2 tablespoons sesame oil
About 1/2 cup water
4 tablespoons oil (I used olive oil)
5 broccoli crowns, chopped, separated into florets and stems (or desired amount)
1-2 teaspoons Sriracha sauce (chili sauce)
2 tablespoons oyster sauce
In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon chicken broth powder, water, and sesame oil. Marinate at room temperature for at least 15 minutes. Mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.
Heat 2 tablespoons oil in a large nonstick skillet or wok over high heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon chicken broth and chili sauce. Stir-fry until the broccoli is bright green and tender-crisp, about 4 minutes. You may need to add a tablespoon more water (or two or three) to make sure it stir fries without sticking or searing too much. Transfer to a plate.
Pour another 2 tablespoons oil in the pan and add the chicken mixture. Stir-fry (stir, stir, stir at this point!) until the chicken is brown and cooked through, 4 to 5 minutes. Add the oyster sauce, stir, then return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken (add a couple, few more tablespoons of water to make a bit more sauce, if desired - I did).
Serve over rice, with the reserved scallion greens and extra chili sauce on the side.
Chicken and Broccoli Stir Fry
Adapted from Alosha's Kitchen
1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 scallions (reserve some for garnish)
4 cloves garlic, grated or minced divided*
1 1/2-inch piece peeled fresh ginger, grated or minced, divided* (I used ginger powder 2 tsp divided)
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon + 1 1/2 tablespoons cornstarch
1/2 tablespoon + 1/4 teaspoon dried chicken broth powder
2 tablespoons water
2 tablespoons sesame oil
About 1/2 cup water
4 tablespoons oil (I used olive oil)
5 broccoli crowns, chopped, separated into florets and stems (or desired amount)
1-2 teaspoons Sriracha sauce (chili sauce)
2 tablespoons oyster sauce
In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon chicken broth powder, water, and sesame oil. Marinate at room temperature for at least 15 minutes. Mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.
Heat 2 tablespoons oil in a large nonstick skillet or wok over high heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon chicken broth and chili sauce. Stir-fry until the broccoli is bright green and tender-crisp, about 4 minutes. You may need to add a tablespoon more water (or two or three) to make sure it stir fries without sticking or searing too much. Transfer to a plate.
Pour another 2 tablespoons oil in the pan and add the chicken mixture. Stir-fry (stir, stir, stir at this point!) until the chicken is brown and cooked through, 4 to 5 minutes. Add the oyster sauce, stir, then return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken (add a couple, few more tablespoons of water to make a bit more sauce, if desired - I did).
Serve over rice, with the reserved scallion greens and extra chili sauce on the side.
Comments
Post a Comment