Ginger Chicken and Broccoli |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Like most Chinese-inspired recipes, all the time is in the prep, but this stir-fry is especially easy as it takes full advantage of Broccoli Slaw, one of the ingredients for RSC #12. If you're like me, you like the florets, too, so I've added those as well. This is spicy, but not too, too hot, so you can always kick it up a notch and go to a 1/2 tsp of cayenne. Bon Appetit. Ingredients:
1 1/4 cups chicken stock |
7 tablespoons soya sauce |
3 tablespoons rice wine vinegar |
2 tablespoons peanut butter |
2 tablespoons cornstarch |
1 tablespoon honey |
1 tablespoon sesame seed oil |
2 teaspoons ground ginger |
1/3 teaspoon ground cayenne pepper (add more if you like hot stuff! hotter) |
1 lb boneless skinless chicken breast, cut into thin strips |
3 tablespoons cooking oil |
2 cups onions, roughly chopped |
1 1/2 cups baby carrots, cut into matchstick julienne |
2 garlic cloves, finely minced |
3 cups broccoli slaw mix |
2 cups broccoli florets |
1 (8 ounce) can pineapple chunks, well-drained |
steamed rice |
Directions:
1. To make sauce: Blend all sauce ingredients together in a mini processor (this incorporates the peanut butter better into the sauce).
2. Heat 1 tablespoon oil in skillet or wok until just smoking. Add chicken strips and stir-fry, moving chicken strips often, until cooked, about 4-5 minutes. Remove chicken from pan and set aside.
3. In same skillet, add remaining 2 tablespoons oil and, when hot, add onion and carrot juilienne and stir-fry for 2-3 minutes. Add garlic, broccoli slaw mix and broccoli florets and continue to stir-fry a further 2-3 minutes. Finally, add drained pineapple chunks, cooked chicken strips and sauce to skillet and stir-fry a further 2 minutes, or until sauce has thickened and has coated the mixture. Total stir-fry time for vegetables should be 10-12 minutes, depending on how crisp-tender you like your veg. (I like to cover my pan the last couple of minutes and allow the veg to steam a bit as we like our veg on the softer side).
4. Serve with steamed rice.
5. Note: The chicken will be easier to cut into thin strips if you use partially frozen chicken breasts. Allow to thaw completely before proceeding before proceeding with recipe.
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