Asian Broccoli and Chicken in Garlic Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp - rice vinegar4 tbsp - low-sodium soy sauce4 tbsp - sugar3 tbsp - sweet rice wine1/4 tsp - sesame oil1 tbsp - corn starch1 tbsp - water4 tbsp - minced garlic (fresh or packed in water or oil)1 tbsp - peanut oil3 skinless boneless chicken breasts2 large bunches of fresh broccoli, florets removed1 small can water chestnuts4 cups cooked jasmine rice
Dice chicken into small 1-2" pieces.
Begin to heat peanut oil in wok or large skillet.
Start rice preparation per individual variety (need 4 cups prepared, or 1 cup per serving).
In a separate bowl, mix rice vinegar, soy sauce, sugar, rice wine, and sesame oil. Set aside.
In another small bowl, mix corn starch and water. Set aside.
Once wok or skillet is hot, add garlic and stir until aromatic, just beginning to brown.
Add chicken, stirring often or constantly until outside is whitening and no obvious raw parts are visible.
Add broccoli and water chestnuts. Stir often 10-15 minutes.
Re-stir and add rice vinegar, soy sauce, sugar, rice wine, sesame oil mixture. Mix thoroughly and continue to cook until broccoli is fork-tender.
About five minutes before ready to serve, re-stir and add cornstarch mixture. Mix completely and allow sauce to thicken.
Serve on a bed of one cup of rice.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KASTRA.
Begin to heat peanut oil in wok or large skillet.
Start rice preparation per individual variety (need 4 cups prepared, or 1 cup per serving).
In a separate bowl, mix rice vinegar, soy sauce, sugar, rice wine, and sesame oil. Set aside.
In another small bowl, mix corn starch and water. Set aside.
Once wok or skillet is hot, add garlic and stir until aromatic, just beginning to brown.
Add chicken, stirring often or constantly until outside is whitening and no obvious raw parts are visible.
Add broccoli and water chestnuts. Stir often 10-15 minutes.
Re-stir and add rice vinegar, soy sauce, sugar, rice wine, sesame oil mixture. Mix thoroughly and continue to cook until broccoli is fork-tender.
About five minutes before ready to serve, re-stir and add cornstarch mixture. Mix completely and allow sauce to thicken.
Serve on a bed of one cup of rice.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KASTRA.
Nutritional Info Amount Per Serving
- Calories: 485.7
- Total Fat: 6.9 g
- Cholesterol: 52.4 mg
- Sodium: 790.3 mg
- Total Carbs: 75.0 g
- Dietary Fiber: 4.5 g
- Protein: 28.1 g
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