Chicken & Broccoli Chinese Dinner
A perfect way to give your family a dish we all love but with ingredients we don't loathe. Wholesome ingredients are always better.... Take a look.
CLICK HERE FOR PRINT FRIENDLY VERSION
Yield: 4 main dish portions
Ingredients: 2 heads broccoli, chopped
2 teaspoon kosher salt 2-3 pcs. boneless skinless chicken breast (about 1.5 pounds)
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper 4 tablespoons soy sauce (use tamari sauce if you prefer gluten free) 2 tablespoons rice vinegar
2 tablespoons honey 2 tablespoons cornstarch 1 clove garlic, minced (or 1 frozen cube) 1 teaspoon of fresh ginger, chopped (or 1 frozen cube)
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 scallion, chopped (white and light green part only)- optional
Directions:
Take your chopped broccoli, 1 teaspoon of the kosher salt and 2 inches of cold water and put it in a pot. Cover the pot and place over a medium flame on your stovetop. When the water starts to boil, put on oven mitts and holding the cover of the pot on tightly, shake the broccoli and water around in the pot to give it a good mix. Allow the broccoli to steam for 2 minutes- then drain and set aside.
Heat a large sauté pan over medium high heat and add oil and 1 teaspoon of salt. When your pan is hot (after about 1 minute) add your chicken and black pepper to the pan and cook till all the chicken is cooked through- about 5 minutes.
While the chicken is cooking, whisk together in a small mixing bowl your soy sauce, rice vinegar, honey, cornstarch, garlic, ginger, sesame oil and sesame seeds.
When your chicken is cooked through, add your sauce and your broccoli and cook for an additional 3 -5 minutes in your pan, stirring occasionally.
To serve: I like to serve this over a bed of brown rice and to garnish you can sprinkle on the chopped scallions, or not.
Plan Ahead:
You can prep all of your ingredients the day before- and even cook your rice the day before. But this dish is best made fresh the day you want to eat it. Cook time is really fast. It takes all of 15 minutes including chopping, steaming, whisking and cooking (except the rice). Perfect for my absurdly crazy, hectic afternoons.
Now while I sit here professing to you that this dish is best on the day you make it, it has yet to stop me from eating it cold out of the container the next day. The leftovers are good too.
