We LOVE Chinese and probably order once or twice a month, so I was excited to participate in this challenge. We are boring creatures of habit. We might get sweet and sour chicken or chicken lo mein or the occasional egg roll, but we always order chicken and broccoli. So when I saw this recipe, I knew that's what I wanted to cook.
We absolutely loved this dinner. It didn't taste really like our local restaurant, and I might decrease the amount of ginger next time, but this was a huge success. Luckily, this was on a night when I was cooking late so the kids had already eaten; the two of us alone finished it so there wouldn't have been enough. Next time I'll for sure double it. Isn't one of the best parts about Chinese take out the leftovers?
Chicken and Broccoli
slightly adapted from food.com
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add chicken and toss.
In a large skillet or wok over medium high heat, stir-fry chicken in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes. If necessary, deglaze with about 1/4 cup chicken broth.
Return chicken to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.