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Ingredients
| salt |
| black pepper |
| chicken breasts: 1 lb |
| broccoli: 1 lb |
| carrots: 1 (large) |
| onions: 1 |
| garlic: 2 cloves |
| ginger: 1 oz |
| chicken stock: 2 cups |
| cornstarch: 1 cup (divided) |
| hoisin sauce: 2 Tbl |
| olive oil: 4 Tbl |
| salt: 1 tsp |
| black pepper: 1 tsp |
Cal's Hoisin Chicken & Broccoli
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cut chicken into bite-size pieces.
- Cut off broccoli flowerets,.
- peal and julienne carrots and broccoli stalks.
- rough chop onion.
- crush or flatten garlic and ginger with the flat side of your chef knife.
- Combine 3/4 cup corn starch with salt in a mixing bowl.
- Add chicken to corn starch mixture, mixing by hand until coated evenly.
- In a large frying pan on high heat add olive oil.
- Sauté garlic and ginger until golden brown, but not burnt.
- Discard garlic and ginger.
- Add additional olive oil if necessary.
- Fry chicken until golden brown (don't overload your pan).
- Remove chicken and drain on paper towels (keep oil in pan).
- In a small sauce pan heat chicken stock and Hoisin sauce.
- before sauce comes to a boil whisk in a tablespoon of corn starch.
- continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
- Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side).
- add sauce to cover and serve.