Chicken With Broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound broccoli -- use fresh broccoli for best results2 teaspoons cornstarch2 teaspoons Chinese rice wine or dry sherry1 pound skinless boneless chicken breast, cut into 3⁄4-inch cubes3 tablespoons dark soy sauce3 tablespoons hoisin sauce11⁄2 teaspoons sugar4 tablespoons canola oil2 slices unpeeled fresh ginger1 garlic clove, crushed with the side of a knife and peeled1 (8-ounce) can sliced bamboo shoots, drained1 teaspoon sesame oil
Directions
Trim and peel the broccoli stalks. Chop the flower heads from the stalks and cut into florets. Slice the peeled stalks into bite-size pieces.
In a medium bowl, whisk together the cornstarch and wine. Add the chicken and mix well.
In a small bowl, whisk together the soy sauce, hoisin sauce, sugar, and 2 tablespoons water.
In a wok or stir-fry pan, heat 1 tablespoon of the canola oil over high heat until hot but not smoking. Test by dipping a piece of broccoli in the oil; it should sizzle. Add the broccoli and cook, stirring, for about 30 seconds.
Stir in 3 tablespoons water, reduce the heat to medium, and cover the pan. Continue cooking, stirring occasionally, until the broccoli turns a darker green and is tender-crisp, 2 to 3 minutes. Transfer to a shallow dish.
Add the remaining 3 tablespoons of canola oil to the same pan and place over high heat. Add the ginger and garlic and stir until the oil is hot and the ginger and garlic sizzle. Stir up the chicken mixture and add it to the pan. Cook, stirring, until the chicken turns white, 1 to 2 minutes.
Remove and discard the ginger and garlic, if desired. Reduce the heat to medium and stir in the soy sauce mixture. Add the bamboo shoots, return the broccoli to the pan, and cook, stirring constantly, until all the ingredients are heated and well blended and the chicken is cooked through. Drizzle with sesame oil and mix well. Serve immediately.
Serving Size: makes 3-4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SINCOCK24.
Trim and peel the broccoli stalks. Chop the flower heads from the stalks and cut into florets. Slice the peeled stalks into bite-size pieces.
In a medium bowl, whisk together the cornstarch and wine. Add the chicken and mix well.
In a small bowl, whisk together the soy sauce, hoisin sauce, sugar, and 2 tablespoons water.
In a wok or stir-fry pan, heat 1 tablespoon of the canola oil over high heat until hot but not smoking. Test by dipping a piece of broccoli in the oil; it should sizzle. Add the broccoli and cook, stirring, for about 30 seconds.
Stir in 3 tablespoons water, reduce the heat to medium, and cover the pan. Continue cooking, stirring occasionally, until the broccoli turns a darker green and is tender-crisp, 2 to 3 minutes. Transfer to a shallow dish.
Add the remaining 3 tablespoons of canola oil to the same pan and place over high heat. Add the ginger and garlic and stir until the oil is hot and the ginger and garlic sizzle. Stir up the chicken mixture and add it to the pan. Cook, stirring, until the chicken turns white, 1 to 2 minutes.
Remove and discard the ginger and garlic, if desired. Reduce the heat to medium and stir in the soy sauce mixture. Add the bamboo shoots, return the broccoli to the pan, and cook, stirring constantly, until all the ingredients are heated and well blended and the chicken is cooked through. Drizzle with sesame oil and mix well. Serve immediately.
Serving Size: makes 3-4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SINCOCK24.
Nutritional Info Amount Per Serving
- Calories: 268.2
- Total Fat: 9.0 g
- Cholesterol: 66.1 mg
- Sodium: 985.7 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.0 g
- Protein: 29.0 g
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