Saturday, October 31, 2020

Chicken and Broccoli

 Chicken and Broccoli

This Chinese Chicken and Broccoli may be a QUICK and straightforward recipe crammed with juicy chicken and crispy soft broccoli wrapped in savory garlic and sautéed ginger sauce amid hot (or low carb with cauliflower rice) rice. This stir-fry chicken and broccoli uses easy restaurant techniques like velvet to supply chicken that's tender, tender, and melts within the mouth, you've got to taste it to believe it! This chicken and broccoli recipe uses easy-to-find ingredients and an outsized skillet rather than a wok so anyone can cook it anytime! and you will want to form this healthy, versatile, filling and satisfying stir-fry every time!



1 pound pigeon breast , dig 1 ½ inch pieces

2 tablespoons low sodium soy

1 tablespoon roasted vegetable oil

1 tablespoon cornstarch

1 teaspoon Japanese rice wine or dry sherry, see note in article

1 teaspoon Asian chili or Sriracha sauce

1 teaspoon bicarbonate of soda


1/3 cup low-sodium chicken broth

1/4 cup oyster sauce

3 tablespoons sugar

1 tablespoon Japanese rice wine or dry sherry

1-3 teaspoons of Asian chili or Sriracha sauce

1 teaspoon toasted vegetable oil

2 teaspoons cornstarch

1/2 teaspoon pepper

Jump up

4-6 chopped garlic cloves

1 tablespoon chopped ginger

4 to five cups broccoli florets, dig small pieces

2 tablespoons of water


1.Add the velvet ingredient to an outsized freezer bag or bowl; shake to mix . Add the chicken and switch it over until it's evenly coated. Leave it at temperature while you prepare the broccoli and herbs; 15-30 minutes (not more). Meanwhile, beat the ingredients during a medium bowl; forgot .

2.Heat 1 tablespoon of vegetable or groundnut oil during a large nonstick skillet over medium-high heat. Once extremely popular , add the chicken and saute until golden brown, about 2-3 minutes (the chicken won't cook). Put the chicken on a plate.

3.In the now empty skillet, heat 1 tablespoon of groundnut oil / oil until extremely popular and sizzling. Add broccoli and saute for 30 seconds. Add water, garlic and ginger, fry for one minute.

4.Return the chicken to the skillet. Beat the sauce to mix it again then increase the skillet. Cook, stirring constantly, until the sauce thickens, chicken is cooked and broccoli is tender, about 1 to 2 minutes.

5.Serve with rice and garnish with spring onions and sesame seeds if desired.