Friday, September 6, 2013

Chicken & Broccoli Stir Fry

Taste: This is a simple and scrumptious dinner. My favourite bit of the dish is the sauce. I've done several stir fry recipes, but this is the best sauce I've come across. Stir fry is a great weeknight dinner to make because you can toss in whatever you've got on hand. Add in carrots, mushrooms, and bell peppers, change up the chicken for steak or tofu, or serve over noodles instead of rice and you've got yourself dinner.
Amount: Serves 2-3.
Time: Under 1 hour.
Source: Lauren's Kitchen.

  • 3 tablespoons cornstarch, divided
  • 2 tablespoons water
  • 1/2 teaspoon garlic powder
  • 1 lb boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, chopped
  • 1/4 cup chicken broth
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • cooked rice
In a bowl, combine 2 tablespoons of cornstarch, 2 tablespoons of water, and garlic powder mixing until smooth. Add chicken strips and toss to coat.

Heat 1 tablespoon oil in a large skillet or wok over medium high heat, stir fry chicken until cooked through. Remove chicken to a plate.

Heat the remaining oil in the skillet, and stir fry broccoli and onion for 4-5 minutes. Deglaze the pan with chicken broth, scraping up all the bits from the bottom. Return the chicken to the skillet.

In a medium bowl, combine 1/2 cup water, soy sauce, brown sugar, ginger, and remaining 1 tablespoon cornstarch mixing until smooth. Add the sauce to the skillet and cook for 2 minutes, stirring occasionally.

Serve over cooked rice.

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