One of my favorite Chinese dishes is chicken and broccoli. Healthy and yummy. And then the sauce preference is that nice brown sauce.
One of the first things I made for my husband after we got married was this, and the recipe has stayed as a staple in our home. Variations and more have been made, but this one has stood true throughout. This recipe is from Bon Appétit’s supplement for Fast & Easy cooking for busy cooks.
- Cut 4 boneless skinless chicken breasts into 3/4-inch pieces. Marinate with salt and pepper, 1 tbsp soy sauce and toss to coat well with 1/2 cup cornstarch. Transfer chicken to a colander and remove excess cornstarch.
- In a small bowl mix thoroughly 1/2 cup chicken broth, 2 tbsp rice vinegar, 2 tbsp oyster sauce and 2 tbsp soy sauce. Dissolve 1 1/2 tsp cornstarch in the broth mixture.
- Heat 2 tbsp vegetable oil in a wok or heavy large skillet on high heat. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using a slotted spoon transfer chicken to a plate.
- Add 5 green onions, thinly sliced with 1 tbsp chopped ginger and 1 tbsp chopped garlic, followed by 8–10 florets of broccoli. Stir fry until the broccoli is slightly crisp.
- Add chicken and the broth-cornstarch mixture and stir until the sauce thickens, about 1 minute.
Feel free to substitute the chicken for tofu for a vegetarian version.
The broccoli can be substituted for asparagus or green peppers (capsicum) too. All the combinations have been tried and tested in my home and come with a guarantee!