A simple, basic Chinese chicken and broccoli
First, pull out all the ingredients you need. The cornstarch is divided so I listed it twice with the different measures.
Next cube your raw chicken. In a gallon sized bag, add sugar, sesame oil, sherry, soy sauce, 1 clove of garlic, half the ginger, 1 teaspoon of cornstarch, 1 teaspoon of salt. Squish it all together. Add the chicken to the bag and massage the chicken in this marinade. Set aside for at least 15 minutes.
Make a slurry of the 1/3 cup of water and the 1 tablespoon of cornstarch. Set aside.
Heat a large skillet over high heat. Add a tablespoon of vegetable oil and heat. Add the broccoli florets, 1 clove of garlic minced, rest of the ginger and 2 tablespoons of water; Salt and pepper to taste. Stir up the florets until they are really green but not fully cooked - about 2 minutes. Remove from pan and set aside.
Time to cook the chicken. Add 2 tablespoons of oil, heat it up and then add the chicken. Add red pepper flakes to your desired heat level. Cook up the cubes until done. Add hoisin sauce, add back the broccoli and toss it all together.
Stir in the slurry you made and bring it to a boil to thicken the sauce. Season again with salt and pepper.
Serve with rice or cauliflower rice.
Generally they want this cooked on high heat but that's a receipe for disaster in my kitchen and i Hate all the splatter.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 442 | ||
Calories from Fat: 203 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 72.7mg | 22 % | |
Sodium 1936.1mg | 67 % | |
Potassium 1081.1mg | 28 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 24.7g | ||
Protein 30.9g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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