Chicken and Broccoli

from ButterYum

serves 6


1 pound boneless skinless chicken breast, cut into bite-size pieces

4 scallions, sliced

3-4 cloves garlic, minced

1-inch piece fresh ginger, peeled and grated (or 1 tablespoon of ginger paste)

1 tablespoon soy sauce

2 tablespoons granulated sugar

1 tablespoon plus 1 teaspoon cornstarch, divided

1 1/4 teaspoons kosher salt

1 tablespoon seasoned rice vinegar

1 tablespoon sesame oil

4 tablespoons peanut or canola oil, divided

5-6 cups broccoli florets

1/2 cup chicken stock

2 pinches of kosher salt

1 pinch of ground black pepper

optional:  a pinch or two of crushed red pepper flakes


Marinade the Chicken:

In a medium bowl, combine the chicken, scallions, half the garlic, half the ginger, soy sauce, sugar,

1 teaspoon cornstarch, salt, seasoned rice vinegar, and sesame oil. Allow to marinade while preparing the rest of the ingredients.


Prepare the Slurry:

In a small bowl, combine 1 tablespoon cornstarch and 1/3 cup water; set aside.


Cook the Broccoli:

Heat 2 tablespoons of peanut or canola oil, remaining garlic, and remaining ginger in a large non-stick skillet over medium-high heat until fragrant, about 1 minute. Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes. Toss broccoli frequently for a few minutes until it's crisp tender; remove broccoli and pan juices from skillet and set aside while the chicken cooks.


Cook the Chicken:

In the same skillet, heat another 2 tablespoons of peanut or canola oil and saute the chicken mixture until the chicken is cooked through, 4-5 minutes.


Assemble the Dish:

Return the reserved broccoli to the skillet, including any juices that have collected. Stir the reserved cornstarch slurry mixture and pour into the skillet; bring to a boil and stir until sauce thickens. If the sauce thickens too much, add a splash or two of chicken stock. Serve over rice.

Comments