Ginger Chicken and Broccoli
photo by LucyS-D
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4-5
ingredients
-
Stir-fry Sauce
- 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)
-
For Stir-fry
- 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
-
To serve
- steamed rice
directions
- To make sauce: Blend all sauce ingredients together in a mini processor (this incorporates the peanut butter better into the sauce).
- 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.
- 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).
- Serve with steamed rice.
- 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.
Questions & Replies
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Reviews
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Spicy and good! We also used fresh ginger instead of powdered and kicked it up with a bit more of the cayenne. It didin't say...so we used crunchy peanut butter (it was what we had on hand). Loved the sauce! We used fresh pineapple and added it to the serving dish instead of stir frying it. Perfect! Thank you and good luck in the contest!!
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Peanut butter makes this stir-fry sauce rich with a wonderful texture and peanutty aroma. I made half the sauce and felt everything was nicely coated. This amount of stir-fry would easily feed 6 - three of us had plenty of leftovers. I used extra cayenne as suggested and it had a nice kick to it. I also used fresh ginger, which complemented everything very well. I did end up adding a touch of water and steaming the veggies for three minutes at the end to soften the carrots. Served over steamed rice.
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Okay, I modified this recipe just slightly but only due to knowing my family's tastes. I cut back on the soy sauce, using only 4 Tablespoons, & I used a 1/4 teaspoon cayenne. I almost used some fresh grated ginger but decided to stick to the recipe as much as possible. I'll try the fresh next time though, just cause I like it. The only real effect was that it didn't need to cook as long to reduce the sauce. We like our veggies a little al dente so it was perfect. Every element of this dish had it's place & no one flavor seemed to overpower. We liked the heat but it wasn't too spicy for my kids. Great recipe, chef! Thanks for sharing your creation. Made for RSC Lucky #13.
Tweaks
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Spicy and good! We also used fresh ginger instead of powdered and kicked it up with a bit more of the cayenne. It didin't say...so we used crunchy peanut butter (it was what we had on hand). Loved the sauce! We used fresh pineapple and added it to the serving dish instead of stir frying it. Perfect! Thank you and good luck in the contest!!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.