Chicken with Broccoli

Ingredients:

500 g of chicken breast

450g broccoli florets, cut into small pieces (5-6 cups)

2 tablespoons of cornstarch

1 tablespoon of soy sauce

3 tablespoons of neutral oil, such as vegetable or avocado oil

For the sauce:

6 cloves of garlic, chopped

3 tablespoons minced fresh ginger (a thumb-sized piece of ginger)

1 cup chicken or vegetable broth

2 tablespoons of dark soy sauce

2 tablespoons of soy sauce

A little Japanese rice wine seasoning "mirin"

1 tablespoon of toasted sesame oil

2 spoons of sugar

1/2 teaspoon ground pepper

Directions:

1. Cut the chicken into thin strips, then place in a bowl with 2 tablespoons of cornstarch, 1 tablespoon of light soy sauce, and 1 tablespoon of oil. Mix well. Keep for at least 30 minutes (if longer - keep in the refrigerator).

2. Make the sauce: Combine all of the sauce ingredients in a pan over medium heat. Heat the sauce while stirring until the sugar dissolves.

3. In a small bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of cold water. Set aside.

4. Heat a large, heavy skillet over high heat. Add 1 tablespoon of oil (such as vegetable or avocado oil).

5. Add marinated chicken in one layer. Cook for one minute without stirring, until the underside begins to brown.

6. Stir fry for another 3-5 minutes. Remove the chicken from the pan and set aside.

7. Add another tablespoon of oil to the hot pan. Stir in the broccoli florets and cook, stirring often, for about 3-5 minutes.

8. Return the chicken to the pan and stir with the broccoli for about a minute.

9. Pour the prepared sauce. Give the cornstarch mixture another quick stir in the bowl, then slowly pour it into the pan.

10. Stir constantly until the sauce thickens and coats the chicken and broccoli. Serve immediately. Delicious!

Yield: 4 servings

Recipe: inspiredtaste.net