This delicious dinner takes only a few minutes to throw together, and is perfectly served with rice. The flavors are absolutely perfect, a little sweetness (but not too sweet) and saltiness and a touch of spice.
It is probably the best broccoli chicken recipe I have come by. When I was a teenager, I worked in a Chinese restaurant, and I would always order broccoli chicken for my meal. I love it.
It is a perfect weekday meal, but it’s so delicious, you could serve it to guests.
Oh, and it’s healthy too. A great way to get your kids to eat their broccoli. My kids gobbled it up.
I doubled the sauce recipe, because I like lots of sauce.
Recipe from Down Home with the Neelys.
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1/2 tablespoon sesame oil
1/2 tablespoon red pepper flakes, plus more to taste, if desired
1/2 tablespoon cornstarch
1 tablespoon peanut oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
4 cloves garlic, minced
2 tablespoons peeled and chopped ginger
4 green onions, sliced
2 cups broccoli florets, blanched
In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.
Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
Add enough peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve.
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