Monday, July 13, 2009

Chicken and Broccoli Stir Fry

I am a sucker for some great Chinese food. Chinese food and Mexican are probably my favorites. (Not combined though haha). This recipe that I have used for years is better than some Chinese that I have had in restaurants. It isn't the best...but high up there. I don't care for rice so I usually just eat this by itself. It is an adaptation of the recipe that is on the Food Network Website from the Food Network Kitchens. I had a lot of broccoli left over from a catering over the weekend so I bought some chicken tenders and had a meal waiting to go.

Chicken and Broccoli Stirfry
(adapted from Food Network Kitchens)

6 cups of broccoli
1 lb chicken tenders or breasts
2 cloves garlic, minced
1 inch piece of ginger, minced
1/2 tsp red pepper flakes
1 TBL sugar
1 TBL plus 1 tsp cornstarch
3 TBL of soy sauce
1 TBL of sherry wine (or cooking wine or chicken broth)
1 TBL of sesame oil (or chicken broth)
1/2 tsp plus 1/4 tsp salt
1 1/2 TBL hoisin sauce
3 scallions sliced, white and light green only
1/3 cup plus 2 TBL of water
pepper to taste
3 TBL oil

- Steam broccoli in the microwave or on the stove to where it is fairly tender.
- Create marinade by combining soy sauce, sherry, sesame oil, (or broth), half of the ginger, 1 clove garlic, scallions, sugar, 1 tsp cornstarch, 1/2 tsp salt
- Dice the chicken and add to the marinade. Set aside for at least 15 minutes.
- Heat 1 TBL of oil on high heat and saute broccoli. Add in 2 TBL water, 1/4 tsp salt, pepper to taste, remaining ginger and garlic. Cook 4-5 minutes until broccoli is good and tender.
- Remove broccoli to a plate or bowl and return pan to stove
- Heat 2 TBL of oil and add the chicken and all of marinade to pan. Add red pepper flakes and cook until chicken is beginning to look cooked.
- Stir in hoisin sauce, add the broccoli back in and stir until combined.
- In a small bowl mix 1/3 cup of water and 1 TBL of cornstarch
- Add to cooking mixture and let boil until sauce thickens.
- Serve over rice or noodles or by itself.

So yummy!

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