Chinese Chicken and Broccoli
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken thighs (slice into thin strips)4 cups of broccoli florets1 tbsp of minced garlic1 tbsp of minced gingerolive oilsesame oilSauce:1/3 cup of oyster sauce4 tsp sesame oil2/3 cup of sherry (or chicken broth)2 tsp soy sauce1 tsp white sugar2 tsp of cornstarchServe with:3 cup long grain white rice
1. In a bowl, combine the sauce ingredients. Add the chicken and marinate at least 30 minutes.
2. In a large skillet, add a little bit of olive oil and a little bit of sesame oil. Then add the garlic and ginger. Saute for 1-2 minutes until the spices are fragrant.
3. Add the broccoli, stir, turn down the heat and cover. If you need moisture while cooking the broccoli, use a little bit of chicken broth. Once done (soft) remove to plate.
4. Add the chicken and it's marinade to the skillet over medium high heat. Saute until chicken is cooked through and the sauce is thickened. Add the broccoli until warm. Serve over rice.
5. Serve over rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARDONAY1234.
2. In a large skillet, add a little bit of olive oil and a little bit of sesame oil. Then add the garlic and ginger. Saute for 1-2 minutes until the spices are fragrant.
3. Add the broccoli, stir, turn down the heat and cover. If you need moisture while cooking the broccoli, use a little bit of chicken broth. Once done (soft) remove to plate.
4. Add the chicken and it's marinade to the skillet over medium high heat. Saute until chicken is cooked through and the sauce is thickened. Add the broccoli until warm. Serve over rice.
5. Serve over rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARDONAY1234.
Nutritional Info Amount Per Serving
- Calories: 314.8
- Total Fat: 8.0 g
- Cholesterol: 58.1 mg
- Sodium: 531.7 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 3.2 g
- Protein: 20.1 g
Member Reviews