Broccoli and Chicken Stir-Fry
Who doesn't like Asian Chicken and Broccoli?
Servings: 4 people
Equipment
- Rice cooker
- Wok
- Whisk
- two small bowls to mix sauce
Ingredients
- 2/3 cup soy sauce Low sodium version if possible. Otherwise recipe comes out very salty. I prefer Kikkoman.
- 1/4 cup brown sugar
- 2 tablespoon cornstarch
- 2 teaspoon vegetable oil
- 1/2 teaspoon ground ginger
- 600 grams chicken pre-cut or chicken breasts, cut in to chunks
- 1 pinch cayenne pepper or alternative
- 1 onion sliced
- 2 tablespoon water
- 1 broccoli Large, cut into bite size pieces.
Instructions
- Stir soy sauce, brown sugar, ginger and cayenne pepper together in a bowl to dissolve sugar into the liquid.
- In a separate bowl, mix water and cornstarch together using whisk or fork until cornstarch dissolves completely. Keep stirring from time to time, as the cornstarch will settle and harden after a few minutes.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes.
- Stir in the broccoli with the chicken and onion, saute until the broccoli is hot, about 5 minutes.
- Give both the soy sauce mix and the cornstarch mix a last stir. Now mix together in one bowl and give a good stir.
- Pour soy sauce and cornstarch mixture over the chicken and vegetables and saute further until sauce thickens and starts coating chicken and vegetables. Approx. 5 minutes.
- Serve hot over or next to white rice or fried rice.
Notes
The sugar can make recipe a bit sweet. If it is too sweet for your liking, cut back on the sugar a little.