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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Ginger Soy Chicken and Broccoli Recipe

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This recipe for Ginger Soy Chicken and Broccoli is from United Clinical Services Regulatory Adherence 2017 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 whole Chicken Breasts, {boneless and skinless} chopped into bite size pieces
1/2 cup Cornstarch
1 cup Flour
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
4 tablespoons Canola Oil or Stir Fry Oil

For the Ginger Soy Sauce
1/2 cup Soy Sauce
1/3 cup Water
1 tablespoon Ginger, minced
2 cloves Garlic, minced
1 tablespoon Sesame Oil
2 tablespoon Brown Sugar
1 tablespoon Cornstarch
2 cups Broccoli Florets, steamed
Directions:
Directions:

In a plastic resealable bag, combine the cornstarch, flour, salt and pepper. Toss in the chopped chicken, seal the bag and shake until the chicken is coated in the flour mixture.

In a large saucepan or wok, heat the canola oil over high heat. Work in batches and add half of the coated chicken to the pan, shaking off excess flour as you remove the chicken from the bag. Cook 3 minutes per side until cooked through and golden brown. Remove chicken to a paper towel lined pan. Add more oil to the pan if needed to the pan.

Meanwhile, in a medium bowl, whisk together soy sauce, water, ginger, garlic, sesame oil, brown sugar and cornstarch. When chicken is done cooking. Add the steamed broccoli to the pan and stir fry for a few minutes. Add the sauce and reduce heat to medium. The sauce should thicken quickly. Add the reserved chicken and toss to coat in the sauce. Serve immediately over white rice and garnish with sesame seeds.

 

 

 

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