Alicia's Chinese Takeout Chicken and Broccoli Stir-Fry
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
Directions
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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.
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.
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.
Add broccoli, green pepper and sugar snap peas, remaining brown sauce and chicken broth. Bring to a boil; cook for 5-7 minutes or until the sauce thickens up and broccoli is tender.
Serve with steamed rice, if desired.
4 servings.
Store leftovers in an airtight container for up to 4 days.