Fleur de Lis

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Tuesday, April 24, 2018

Chicken and Broccoli


Adding vegetables and lean proteins to your meal plans is always a goal for a healthy diet.  I'm trying to limit carbs at the present time, so no rice with this meal.  Feel free to enjoy this recipe over either white, brown, or fried rice.

1 1/2 lbs. boneless skinless chicken breasts, cubed
3 scallions, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
2 T. soy sauce
2 T. sugar
1 T. plus 1 t. cornstarch
1 1/4 t. salt
1 T. sherry vinegar
1 T. Sesame Oil
1/3 cup water
3 T. olive oil
5 - 6 cups broccoli florets, separated into bite-sized pieces
1 t. dried red pepper flakes
1 T. hoisin sauce
2 cups shredded cabbage/slaw mix
Sesame seeds for garnishing

In a medium bowl, whisk together:
Scallions
Half the garlic
Half the ginger
Soy Sauce
Sugar
1 t. cornstarch
1 t. salt
Sherry Vinegar
Sesame Oil

Add chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes or so.

Mix the remaining cornstarch with 1/3 cup water.

In a large nonstick skillet or wok, heat 1 T. of the olive oil. Add broccoli, remaining garlic, ginger, 2 T. water, 1/4 t. salt and a few grinds of black pepper.

Stir-fry until the broccoli is bright green, but still crisp, about 2 minutes. Transfer to a medium bowl.

Heat the wok until it is very hot and add chicken and red pepper flakes. Stir-fry until the chicken begins to brown, about 3 minutes. 

Add the hoisin sauce, return the broccoli to the pan and toss to heat through. 

Stir in the reserved cornstarch/water mixture and bring to a boil to thicken. Add more water if necessary.

Add the shredded cabbage and cook for another minute or two. Taste and season with additional salt and pepper if needed.

Garnish with sesame seeds and a drizzle of sesame oil if desired.  Serve over rice if you're not cutting carbs!


Adapted from Food Network.

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