It has been a super busy time in our house. It always seems the beginning and the end of the school year are always packed with extra homework, concerts, competitions, group parties…. on and on. We have been to Wisconsin for a double Irish Feis (rhymes with mesh). My daughter did well and came home with a few trophies.
So she was super excited. My son had a concert at the same time. Both kids sing for a children’s choir that fosters understanding other people and cultures through music. They both love this choir and they had two concerts this week. One for the National Day of Prayer and one for a dedication ceremony.
Dinners are tough right now. I will post as I am able. This is one of our favorite meals lately. I have decided that it is okay to let some things go. This week it has been laundry and dinners. Oh, we will catch the laundry up. It has already started but the meals. I have to let go once in a while and it is okay. Though I do need to sneak in a few more salads or veggies to everyone.
This was a hit all around. Even my rice hating daughter ate this over rice and said it was good. Next time I may make rice noodles for her but I liked the rice. I added a bit more broccoli because green vegetables seem to be lacking in our diet lately (too much pizza and pasta). But other than that I love this recipe. It looks complicated but it really is not especially if you cut the chicken while it is slightly frozen and have your broccoli chopped ahead.
Asian Chicken and Broccoli
A flavorful chicken and broccoli that can be made in about the time it takes for delivery.
For the chicken:
- 2 large eggs, beaten
- 2 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
- salt and black pepper
- 1 1/2 – 2 lbs. chicken breast, cut into small pieces
For the sauce:
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup granulated sugar
- 1 cup chicken broth
For the dish:
- 3 cups chicken stock
- 2-3 cups fresh broccoli florets
- 3 Tablespoons vegetable oil
- 2 teaspoons+ ginger, finely minced or a couple pinches of powdered ginger (to taste)
- 2 cloves garlic, finely minced
- 1/4 cup cornstarch
- 2 teaspoons sesame oil
- Steamed rice, for serving
- Combine the eggs, cornstarch, pepper, and vegetable oil in a bowl and beat ingredients together. Add the chicken and mix well to coat. Cover the dish and refrigerate the chicken while preparing rest of the dish.
- Combine the ingredients for the stir-fry sauce. Cover dish and set aside.
- Pour chicken stock into a large skillet over medium heat. When the stock boils reduce the heat to simmer.
- Remove chicken from the marinade with a slotted spoon or a colander. Try to let the egg drip off before adding it to the pan with the chicken stock or it may be a bit “eggy.” Cook the chicken until it is almost done. Remove the chicken from the pan using a slotted spoon, and drain on a paper towel-lined plate. Place the chicken in the oven to keep warm.
- After removing the chicken return the stock to simmering and add the broccoli florets. Cook these until tender or your desired doneness. Remove the broccoli with a slotted spoon and add to the chicken plate in the oven.
- Pour out the chicken stock and wipe your pan with a paper towel. Reheat the pan and add 3 tablespoons of vegetable oil. Once oil is hot, add the ginger and garlic. Stir together for about a minute until fragrant.
- Pour the stir-fry sauce into the pan and simmer until it starts to reduce. In a small bowl, mix ¼ cup cornstarch with ½ cup water until smooth. Add to the sauce and stir until it just starts to thicken.
- Stir in the sesame oil, chicken, and broccoli. Simmer for a minute or two while the sauce thickens. Once the sauce has thickened and is hot serve over rice or noodles.