Chinese Chicken and Broccoli
We're big fans of Chinese take-out, so we're always on the lookout for slimming alternatives. Enter the Chinese chicken and broccoli!
- 1 teaspoon of sugar
- 2 cups of small broccoli florets
- 2 teaspoons minced fresh ginger
- 1 cup sliced mushrooms if you don't like mushrooms, you can add more broccoli instead
- 1/4 cup low sodium chicken broth or water
- 1 teaspoon minced garlic
- 1 teaspoon of soy sauce
- 1 teaspoon of cornstarch
- salt and pepper to taste
- 1/4 cup oyster sauce
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon + 1 teaspoon of vegetable oil
- 2 teaspoons of toasted sesame oil
First, heat 1 teaspoon of oil in a large skillet over medium heat. Add the broccoli and mushrooms and cook for about 4 minutes or until the vegetables are tender.
Then, add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan with a paper towel and turn up the heat. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook 3-4 minutes per side until golden brown and cooked through.
Return the vegetables to the pan and cook for another 2 minutes or until the vegetables are heated through.
In a bowl, whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl, mix the cornstarch with a tablespoon of cold water.
Pour oyster sauce mixture over chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook 1 minute longer or until sauce is just starting to thicken.
Serve immediately, with rice if desired.
Happy Cooking Time.