Cal's Hoisin Chicken & Broccoli
"This is a traditional style Chinese recipe that has a few steps, but I think it is fairly easy to make. Try switching this recipe up by substituting either pork or beef
I really enjoy serving this over garlic-fried Soba noodles; however the traditional accompaniment would be white rice.
For a lighter meal (though not as flavorful, try baking the chicken on a sheet tray -- just spritz both the chicken and tray with the olive oil from a spray bottle, and bake @ about 350f until golden brown, about 15 minutes."
photo by Chef Michael Callah
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb boneless skinless chicken breast
- 1 lb broccoli
- 1 carrot, large
- 1 onion
- 2 garlic cloves
- 1 ounce ginger
- 2 cups chicken stock
- 1 cup cornstarch, divided
- 2 tablespoons hoisin sauce
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- salt & pepper
directions
- 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.
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<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
