Foodie Friday: Chinese Style Chicken (or Beef) & Broccoli

Chinese style chicken (or beef) and broccoli

“Continue Reading” for the recipe

Ingredients:

  1. 1/3 cup hoisin sauce
  2. 2 tsp sesame oil
  3. 1/3 cup red wine
  4. 1 tsp soy sauce
  5. 1 tsp sugar
  6. 1 tsp corn starch
  7. ½ tsp ground ginger
  8. 1-1½ lbs boneless chicken breast (or London Broil)
  9. a few tbsp vegetable oil
  10. 2 cloves of garlic
  11. 1 lb fresh or frozen broccoli florets
  12. Salt & pepper to taste
  13. Dried minced garlic (optional)

 

Directions:

  • Slice your chicken or beef into thin strips. Hint: this is easier to do when the meat is still slightly frozen. You will get cleaner, thinner cuts
  • Whisk together the hoisin sauce, sesame oil, wine, soy sauce, sugar, cornstarch, and ginger in a bowl. Stir until well combined.
  • Place the chicken (or steak) pieces into a shallow bowl, pour the sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  • Coat your wok or pan with vegetable oil and heat over medium-high heat. Crush your garlic cloves (keep them whole, just opened) and cook in the oil for a minute or so to flavor the oil, then remove and discard.
  • Stir in the broccoli, season with salt & pepper and dried minced garlic (if you choose) and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli and set aside.
  • Pour a little more oil into the wok, if needed, and stir and toss the chicken (or beef) with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
  • Serve over rice
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2 Responses to Foodie Friday: Chinese Style Chicken (or Beef) & Broccoli

  1. Kristen B says:

    Looks super yummy. Pinned it.
    Kristen B recently posted..Saying Goodbye to Our Beloved DogMy Profile

  2. Christina Howell says:

    This looks so good! We love Chinese food and I will need to try this recipe out soon for my family. Thanks.

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