This is the first iteration of the chicken and broccoli recipe. I have some notes.

Source: serious eats, kind of

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Name: Chicken Brocc
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Asian
Ingredients: 1.75 lbs Chicken breast Cut into strips; 2 tablespoons Soy sauce (marinade); 2 tablespoons Shaoxing wine (marinade); 1 lbs Broccoli Cut into small florets; 5 Scallions (aromatic) Thin slice whites, inch thick for green; 1 tablespoon Fresh ginger (aromatic) minced or grated; 3 cloves Garlic (aromatic) diced; 1 tablespoon Sugar (sauce); 4 tablespoons Chicken stock (sauce) or water; 3 tablespoons Soy sauce (sauce); 3 tablespoons Shaoxing wine (sauce) contains salt; 4 tablespoons Oyster sauce (sauce); 1 teaspoon Semame oil (sauce); 1 tablespoon Corn starch (slurry); 1.5 tablespoons Water (slurry) cold

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INGREDIENTS

1.75 lbs Chicken breast ; Cut into strips
2 tablespoons Soy sauce ; (marinade)
2 tablespoons Shaoxing wine ; (marinade)
1 lbs Broccoli ; Cut into small florets
5 Scallions ; (aromatic) Thin slice whites, inch thick for green
1 tablespoon Fresh ginger ; (aromatic) minced or grated
3 cloves Garlic ; (aromatic) diced
1 tablespoon Sugar ; (sauce)
4 tablespoons Chicken stock ; (sauce) or water
3 tablespoons Soy sauce ; (sauce)
3 tablespoons Shaoxing wine ; (sauce) contains salt
4 tablespoons Oyster sauce ; (sauce)
1 teaspoon Semame oil ; (sauce)
1 tablespoon Corn starch ; (slurry)
1.5 tablespoons Water ; (slurry) cold

Servings

INSTRUCTIONS

Prep:

* Cut the broccoli into florets

* Cut the breast into strips. Then let it marinate in soy + wine for 0.5 to 3 hours.

* Mince or grate knob of ginger. Smash and mince garlic. Thinly slice scallion whites. Combine them in a bowl.

* Slice green part into long strips.

* Mix the sauce ingredients.

* Make the slurry.

Cooking:

1. Heat a wok over high heat. Add in oil and swirl around. Strain excess marinade. Start by cooking the chicken in batches. Then set aside. [6 min]

2. Add in a bit more oil. Then add in the broccoli. Saute for [2 min]. Then add in the aromatics. Cook for another [1 min]. Then add in the sauce mixture. Then put a lid on and wait for [3 min].

3. Add in the scallion greens and cooked chicken. Now add in the slurry and stir to coat everything in the thickened sauce. [2 min]

NOTES

1) The brocc wasn't tender enough; maybe blanching them is better. 2) Way too salty. I would tone down the soy sauce. 3) Gotta remove the silver tendons in the chicken breast because the texture is aweful. Use a fork and napkins to yank it out.

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Chicken Brocc

1.75 lbs Chicken breast Cut into strips
2 tablespoons Soy sauce (marinade)
2 tablespoons Shaoxing wine (marinade)
1 lbs Broccoli Cut into small florets
5 Scallions (aromatic) Thin slice whites, inch thick for green
1 tablespoon Fresh ginger (aromatic) minced or grated
3 cloves Garlic (aromatic) diced
1 tablespoon Sugar (sauce)
4 tablespoons Chicken stock (sauce) or water
3 tablespoons Soy sauce (sauce)
3 tablespoons Shaoxing wine (sauce) contains salt
4 tablespoons Oyster sauce (sauce)
1 teaspoon Semame oil (sauce)
1 tablespoon Corn starch (slurry)
1.5 tablespoons Water (slurry) cold

Prep: 
* Cut the broccoli into florets
* Cut the breast into strips. Then let it marinate in soy + wine for 0.5 to 3 hours. 
* Mince or grate knob of ginger. Smash and mince garlic. Thinly slice scallion whites. Combine them in a bowl. 
* Slice green part into long strips. 
* Mix the sauce ingredients. 
* Make the slurry.

Cooking: 
1. Heat a wok over high heat. Add in oil and swirl around. Strain excess marinade. Start by cooking the chicken in batches. Then set aside. [6 min]

2. Add in a bit more oil. Then add in the broccoli. Saute for [2 min]. Then add in the aromatics. Cook for another [1 min]. Then add in the sauce mixture. Then put a lid on and wait for [3 min].

3. Add in the scallion greens and cooked chicken. Now add in the slurry and stir to coat everything in the thickened sauce.  [2 min]

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Nutrition

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Serving Size: 1 Serving (581g)
Recipe Makes: 5 Servings

Calories: 471
Calories from Fat: 142 (30%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 3.4g
Cholesterol 102.3mg		31 %
Sodium 9711.2mg		335 %
Potassium 1539.4mg		41 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 20.5g
Protein 55.4g		79 %
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Calories per serving: 471

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