Chinese Chicken and Broccoli

After the Indian Butter Chicken recipe I made a few months ago, I have fallen in love with the idea of making my own versions of Asian dishes (or at least American-ized Asian dishes) at home. It's nice to know (and control) exactly what is going into your food, and this dish will leave your craving for Chinese food (immensely) satisfied without the guilt!

Recipe From: http://www.ateaspoonofhappiness.com/chinese-chicken-and-broccoli/
 

Ingredients:

For the marinade:

1/2 teaspoon baking soda

1 teaspoon sugar

2 teaspoons cornstarch

1 tablespoon soy sauce

1 tablespoon water

2 tablespoons vegetable oil

For the sauce:

1/4 cup + 1 tablespoon low-sodium soy sauce

2 tablespoons brown sugar

4 cloves garlic, minced

2 tablespoons flour

1 tablespoon rice vinegar

1 tablespoon vegetable oil

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 large head of broccoli, crowns only, cut into bite-sized pieces.

1 tablespoon water

 

Directions:

1. Mix the marinade ingredients in a small bowl. Pour the marinade into a large Ziploc bag with the chicken and let marinate while you prepare the sauce and broccoli
2. Steam broccoli for just 3 minutes and then set aside.
3. Mix together the sauce ingredients in another bowl.
4. In a wok or large skillet over medium-high heat, saute the chicken with its marinade and 1/2 of the sauce mixture in 1 tablespoon vegetable oil.
5. Once chicken is fully cooked through, add the steamed broccoli, remaining sauce and 1 tablespoon of water.
6. Cook for 2 more minutes to thicken sauce or until broccoli is tender, but still crisp.
7. Serve with Basmati rice.

Makes about 4 servings