Sichuan Chicken and Broccoli
Jessica
ingredients
- 1 1/2 lb. chicken breast, cut into bite size pieces
- 1 bunch of broccoli florets
- 2 T. soy sauce
- 2 T. rice wine vinegar
- 1 t. cornstarch
- 1 t. dark sesame oil
- 1 c. chicken broth
- 4 T. sugar
- 5 T. soy sauce
- 4 T. rice wince vinegar
- 2 T. Worcestershire
- 3 t. cornstarch
- 2 t. dark sesame oil
- 4 T. minced green onions
- 2 1/2 T. minced ginger
- 3 T. minced garlic
- 2 t. chile paste w/garlic (or more if you want it spicier)
- 1 can water chestnuts, drained
directions
- 1
Marinade chicken for 20 minutes.
- 2
Heat 1 T. veg. oil in skillet over medium-high heat. Add chicken and stir-fry until chicken is cooked through. Remove and set aside. Add broccoli to pan and stir fry until tender crisp. Add water if broccoli starts to burn. Remove and set aside.
- 3
Combine chicken broth and next 6 ingredients. Heat vegetable oil in pan. Add green onions, ginger, garlic and chile paste; stir fry 15 seconds. Add broth mixture to pan and cook 1 minute until thickened.
- 4
Stir in chicken, broccoli, and water chestnuts. Cook until heated. Serve over rice.
notes
Add whatever vegetables you have on hand.
Source: jessica
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