You Can Make it at Home, Just as Delcious as Eating Out!

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Deliciously deep flavors bathe tender chicken breasts (or thigh) meat in a savory combination of Asian sauces, spices and herbs.  Add to that, fresh broccoli, scallions and perfectly cooked rice and you have a meal  where no one will walk away from the table. In fact, I am sure seconds will be requested and then, who gets the coveted leftovers for lunch tomorrow?

 

Chicken and Broccoli in Brown Sauce

 

 

Prep 15 minutes.  Cook 20 minutes.  Ready In 35 minutes. 

Ingredients

Serves 3

Brown Sauce

1 cup chicken broth/stock
1.5 tablespoons oyster sauce 

2 teaspoon dark soy sauce
1/2 teaspoon brown sugar
1 tablespoon corn flour, potato starch  or corn starch

1 tablespoon of water

1 pinch red pepper flakes, or to taste
1/2 teaspoon ground ginger

 

 

Chicken and Broccoli

2 teaspoons vegetable oil
3 skinless, boneless chicken breast halves, cut into chunks
1 onion sliced or  9 scallions uniformly diced

3 cups broccoli florets 

Directions

Stir, chicken stock, oyster sauce, soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid.

 

Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.

Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.

Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

 

Serve on steaming hot white rice or rice noodles and enjoy!

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