One of my favorite Chinese food take-out selections is chicken and broccoli. It is so easy to get home late and just call for take-out, but this recipe makes you rethink that decision. Not only is it quick and simple, but it is also healthier than the take-out alternative.
Recipe yields 4 servings
1 lb chicken breast
3 cloves garlic
2 tsp ginger
1 1/4 cup chicken stock
4 tbsp soy sauce
2 tsp granulated sugar
3 cups broccoli
2 tsp cornstarch
Heat the oil in a large skillet. Add the minced garlic and ginger and saute for 2 minutes until fragrant.
Cut the chicken into cubes and add to the skillet. Stir to mix with the garlic and ginger. Cook 2-3 minutes per side.
Add 1 cup chicken broth and soy sauce to the pan and bring to a boil. Cover and cook for 5 minutes.
Stir the chicken mixture. Cut the broccoli into bite sized pieces and add to the skillet. Cover and cook for another 5-8 minutes, until broccoli is tender. The cooking time will depend on the size of your broccoli pieces.
Mix together the remaining chicken stock and cornstarch. Add the mixture to the skillet to thicken the sauce.
Once the sauce has become thickened, give the pan a good stir and then serve. Enjoy with fried rice.