Ginger Chicken and Broccoli Stir-Fry
Description
Instead of take-out Chinese, how about make it in your own kitchen? This delicious dish can be on the table in about 30 minutes and can be served with your favorite rice, farro or quinoa, if you wish.
Ingredients
1 lb. boneless, skinless chicken, cut into 1 inch pieces
1 1/2 T. oil
12-14 oz. fresh broccoli florets (about 4-5 c.)
1 small onion, sliced
8 oz. button mushrooms, sliced
1/2 c. chicken broth
1/4 c. water
1/4 c. soy sauce
2 T. brown sugar
1 1/2 T. freshly grated ginger
5 garlic cloves, grated
1/2 t. red pepper flakes
1 1/2 T. corn starch
1/4 t. black pepper
1/2 t. sesame oil
cooked rice, for serving
Directions
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Sauce: In a medium bowl, combine chicken broth, water, soy sauce, brown sugar, ginger, garlic, red pepper flakes, pepper, sesame oil, and corn starch; whisk until cornstarch dissolves. Set aside.
In a large saute pan or wok, heat 1 T. oil over medium-high heat. When oil is hot, add chicken; cook for 5-7 minutes or until chicken starts to brown. Transfer chicken to a platter; set aside.
Add remaining 1/2 T. oil to the pan; saute broccoli, mushrooms, and onions together until broccoli turns bright green and mushrooms are tender, about 3-4 minutes.
Add the sauce to the pan; toss to coat. When sauce starts to thicken after 1-2 minutes, transfer the chicken back into the pan; toss to coat.
Serve hot over favorite cooked rice.
4-5 servings.
Tip: Other vegetables like asparagus, bell peppers or zucchini could be substituted for the broccoli and/or mushrooms, if desired.