Recipe by Nonnie4Two
I found this on a "Works for Me Wednesday" blog entry, but I can't begin to remember where.
Top Review by Mrs. Christmas
This recipe has a wonderful flavor. I added the minced garlic when I was stir-frying the chicken and I did use the ginger in the sauce (I highly recommend using ginger). Since another review mentioned the sauce was a bit thin, I added one tsp. of cornstarch to the sauce before pouring it in with the chicken. The only other change I made was to substitute peanut oil for the sesame oil - since I was completely out! I think in the future I'll use half peanut oil and half sesame oil instead. The sauce is a tad sweet and I think the bitterness of the sesame oil will balance the flavor out nicely. My husband loved this and wants me to try it over beef in the future as well.
- 20 ounces boneless skinless chicken breasts
- 1 head broccoli, cut into florets
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1⁄4 cup sesame oil
- 1⁄4 cup soy sauce
- 1 teaspoon grated gingerroot (optional)
- olive oil
Directions See How It's Made
- Cut chicken into pieces (strips or chunks).
- Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
- Drain if needed.
- Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
- Add sauce and broccoli florets and lower temp to medium and cover.
- Stir occasionally.
- When the broccoli appears to be tender, but not mushy, it's done.
- Just use your best judgement.