Description

This Chinese chicken and broccoli stir-fry tastes just as good as takeout from a restaurant. It has tender chicken, crunchy broccoli and is coated in a tasty brown sauce. It's simple to prepare and is ready in about 30 minutes.

Ingredients

• Chicken Marinade:
• 1 lb. chicken thighs (or breasts), boneless and skinless cut up into bite size pieces
• 2 t. corn starch
• 1/2 to 1 t. sugar
• 1/2 t. baking soda
• 1 - 2 T. low-sodium soy sauce
• 2 T. vegetable oil
• 1 T. water
• Sauce:
• 1/2 c. low-sodium soy sauce
• 7-8 cloves garlic, minced
• 3-4 T. brown sugar
• 4 T. flour
• 1-2 T. rice cooking wine, optional
• 2 T. vegetable oil
• 2 t. sesame oil
• Vegetables:
• 1 large head broccoli, cut up into florets
• 1 small green bell pepper, chopped or sliced
• 3/4 c. sugar snap peas or snow peas strings removed, chopped into thirds
• Additionally:
• 1 T. vegetable oil, for frying
• 1/2 to 1 c. chicken broth or with water
• steamed rice, for serving, if desired

Steps

1. In a large bowl, mix together the chicken marinade ingredients: chicken, corn starch, sugar, baking soda, soy sauce, vegetable oil and water; stir to fully coat the chicken. set aside.
2. In a smaller bowl, mix together the brown sauce ingredients: soy sauce, minced garlic, brown sugar, flour, rice cooking wine, vegetable oil and sesame oil; set aside.
3. Heat up 1 T. vegetable oil in a large skillet or wok over medium-high heat. Add the chicken, the marinade and one half of the brown sauce mixture. Cook until chicken is fully cooked, about 8-10 minutes, stirring often to prevent sticking.