Does
anyone have a favorite Chinese good dish, the one dish they always seem to get
whenever they order from their favorite Chinese spot? I do! It is chicken
and broccoli, but sometimes there is so much soy sauce (too much sodium) mixed
in with it and I cannot always enjoy it. So I opted for steamed chicken with
mixed vegetables with sauce on the side. When I found this recipe below, I
became so excited to re-create one of my favorite dishes but with a healthier
twist. I hope everyone enjoys this dish just as much as I did.
Chicken and Broccoli Stir Fry
1 lb
Boneless, skinless chicken breast (cut into ¾ pieces)
1 ¼
lb Broccoli (6 cups)
¾ lb
White button mushrooms
2
Medium garlic cloves (grated)
½
tbsp Fresh ginger (peeled and grated)
1
Small onion
1 cup
Chicken broth
¼ cup
Honey
¼ cup
Soy sauce (I like to use the lower sodium, but it’s up to you!)
¼ cup
All-purpose flour
2
tbsp Cooking oil (I like to use Extra Virgin Olive Oil, but it’s up to you!)
2 tsp
Sesame oil (Optional)
Preparation:
Trim
the chicken breast of any excess fat, wash off and pat dry with paper towel. In
a large bowl mix the cut up chicken breast (¾ pieces) with ¼ cup All-purpose
flour. Place the floured chicken pieces on a plate, but leave the remaining
flour in the bowl, you’ll need that for the sauce.
In
the large bowl that contains the remaining flour, you will make your sauce! Add
1 cup chicken broth, ¼ cup honey, ¼ cup soy sauce, ½ tbsp grated ginger, 2
grated garlic cloves, 2 tsp sesame oil (optional), stir all ingredients
together until the sauce has a smooth consistency. Place the large bowl to the
side.
You
can use a wok or very large skillet with a heavy bottom. Place the wok or
skillet on top of the stove on medium high heat. Add 1 tbsp olive oil and once
the oil is hot, add the floured pieces of chicken that you had put to the side
prior. Make sure to evenly spread out the chicken pieces in the wok or skillet
and let the chicken sit for a minute before stirring it, then stir fry for 5
minutes or until the chicken pieces are browned. Remove chicken from heat then
set aside again.
Add
the other 1 tbsp of olive oil into the wok or skillet, once the oil is hot add
1 ¼ lb Broccoli (6 cups), 1 small onion and ¾ lb White button mushrooms to the
wok or skillet. Stir fir for 4 minutes or until the broccoli florets are crisp
but tender or until the mushrooms have softened.
Stir
the sauce that you had put aside earlier then add to the piping hot vegetables
in the wok or skillet. Bring all to a boil over medium heat, constantly
stirring the sauce and vegetables. Simmer for 2 minutes or until sauce has
thickened then toss in the chicken you had set aside earlier and for another 30
seconds or until all is heated through.
Serve
over rice (I love brown rice, but white is fine too) and you can add salt to
taste, if you would like. (I am not a fan of adding extra salt to dishes, but
it’s up to you!).
Enjoy
your homemade Chinese takeout :).
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