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Chicken and Broccoli Stir-Fry

February 9, 2009
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chicken-and-broccoli-stirfry This is a kid friendly recipe! I know for a lot of us that attribute is very important in a dish, especially since we don’t want to be cooking five different things for dinner every night! My daughter was having a dinner and movie night with a friend. I wanted to steer clear of pizza and mac-n-cheese.. so I started to think what to make. Most kids like chicken and broccoli- and enjoy this dish in Chinese restaurants. I decided to tone the spices down but tried to make it as flavorful as possible. I marinated the chicken for several hours in tamari and cooking rice wine.  I also minced the ginger and garlic so the flavor came through but not the texture.  Overall it was a delicious meal enjoyed by adults and kids! My husband and I ate the dish with a crisp Riesling! Both the girls ate the meal without complaints, don’t know if anticipation of ice cream made that possible!

Marinade

  • 1 pound chicken thighs or breast, cut into 1 inch pieces
  • 3 tablespoons tamari
  • 1 tablespoon cooking rice wine

Add the chicken pieces to the tamari and cooking wine and marinate for at least 2-3 hours.

Sauce

  • 1 teaspoon sesame oil
  • 1 tablespoon garlic chili sauce
  • 3 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • ½ cup chicken broth mixed with 2 teaspoons corn-starch

Mix all the ingredients and keep aside.

Stir Fry

  • 3 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • 3 inches ginger, minced
  • 1 to 1½ pound broccoli, cut into florets

In a wok or a wok shaped pan, heat 2 tablespoons olive oil. Add minced ginger and garlic and sauté on high heat for a minute. Add the broccoli and stir-fry over high heat for 2-3 minutes. Take out of the pan. Add the remaining one tablespoon olive oil and one teaspoon sesame oil to the same pan. Add the chicken minus the marinade and cook on high heat till it is golden brown. Add the broccoli and the sauce, cook on high. Once the sauce comes to a boil and thickens, turn the heat down and cover to cook the chicken completely. (It is important to cover if using thighs) Taste for seasoning. Serve with white or brown rice.

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