Make something a little different using the chicken that I thawed. We haven't had any Chinese in a while, so I figured that a chicken/broccoli stir-fry would be tasty and easy enough to make. So I added broccoli to the grocery list and hit up Food.com for a simple recipe. Hopefully I have sesame oil.... I can't remember if I ran out or am almost out. Oh well. I added in some cornstarch to thicken the sauce a bit as well.
4 cups cubed chicken
1 bag ( 16 oz) frozen broccoli florets
4 cloved minced garlic
5 Tbsp brown sugar
1/3 cup sesame oil - I was out so used peanut oil
1/2 cup soy sauce
1 1/2 tsp grated ginger root
2 tsp cornstarch
2 Tbsp oil (I used peanut oil)
rice to serve with
Heat 2 Tbsp oil in a large skillet.
Add the chicken and the garlic and stir-fry until chicken is no longer pink.
In a small bowl or measuring cup, combine the sauce ingredients (brown sugar, sesame oil, soy sauce, ginger, and cornstarch) until smooth.
Pour over chicken and stir.
Add broccoli and stir-fry until broccoli is tender (but not mushy)
Serve over hot rice.
The Results & Reviews:
This recipe is a definite keeper. Not only was it super easy to make, my husband just raved about it. I'm glad I decided to make extra. As mentioned above I was out of sesame oil, so I just used peanut oil. Though the sesame oil would've given it a slight bitterness to offset the sweetness of the brown sugar, I think the full third cup would add too much bitter, so when I make it again I will start with adding just a tablespoon of the sesame oil to see how it turns out. Adding the cornstarch to the thicken the sauce gave it a great texture - so that was a definite plus. I have a feeling that my husband is going to be requesting this meal often. Actually - he thinks the sauce would be good with beef, so I'm sure I'll be blogging about that in the next few weeks!