
Ingredients:
1 lb boneless, skinless chicken breast cut into bite sized pieces
3 cups broccoli florets
8 oz button mushrooms, thinly sliced
canola oil
1 teaspoon cornstarch, dissolved in 1 teaspoon water
cooked rice to serve (I made ours in my rice cooker and added a drop of sesame oil, some sesame seeds and chives prior to cooking)
for the marinade:
1 tablespoon shaoxing
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon minced ginger
1 clove garlic, minced
for the sauce:
1/4 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon shaoxing
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin
Directions:
Place the chicken and marinade ingredients in a resealable bag. Refrigerate for 30 minutes. Meanwhile, whisk together the sauce ingredients. Set aside. Steam the broccoli until just crisp. Heat some oil in a wok. Add the chicken and cook until nearly cooked through. Add the sauce, mushrooms and broccoli. Bring to a boil. Stir in the cornstarch and cook until it thickens, just a minute or two. Serve over rice.
1 lb boneless, skinless chicken breast cut into bite sized pieces
3 cups broccoli florets
8 oz button mushrooms, thinly sliced
canola oil
1 teaspoon cornstarch, dissolved in 1 teaspoon water
cooked rice to serve (I made ours in my rice cooker and added a drop of sesame oil, some sesame seeds and chives prior to cooking)
for the marinade:
1 tablespoon shaoxing
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon minced ginger
1 clove garlic, minced
for the sauce:
1/4 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon shaoxing
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin
Directions:
Place the chicken and marinade ingredients in a resealable bag. Refrigerate for 30 minutes. Meanwhile, whisk together the sauce ingredients. Set aside. Steam the broccoli until just crisp. Heat some oil in a wok. Add the chicken and cook until nearly cooked through. Add the sauce, mushrooms and broccoli. Bring to a boil. Stir in the cornstarch and cook until it thickens, just a minute or two. Serve over rice.
Try adding water chestnuts. It adds a great crunch. I always request that it be added to my beef & broccoli too.
ReplyDeleteTonia
ReplyDeleteI loathe the texture of water chestnuts! I always ask for them to be left out of my food. Carrots might be good though.
Ah, chicken and broccoli is such a staple Chinese menu item, yet certainly not the most exciting. I find that in a lot of restaurants, the chicken isn't of the best quality either so I would only imagine how much better it is when you make it yourself.
ReplyDeleteThank you for such a wonderful food blog! I am trying to get mine started - I found a bunch of recipes that my family had compiled and want to put them online to share. I especially like reading your thoughts at the end of the recipes themselves. Thank you for the inspiration!
ReplyDeleteTried this recipe tonight. Very good...thank you!
ReplyDeleteI'm glad you enjoyed it, Nancy.
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