Chinese Chicken and Broccoli
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
4 breasts
- Serves:
- 4
ingredients
- 24 ounces boneless skinless chicken breasts, butterflied and lightly pounded
- 1 head broccoli, cut up
- 3 tablespoons garlic, minced
- 3 tablespoons ginger, minced
- 1⁄2 cup scallion, chopped
- 2 teaspoons safflower oil
- 1 teaspoon sesame oil
- 1⁄2 cup low sodium soy sauce
- 1 cup dried shiitake mushroom
- 2 cups water
- 2 tablespoons cornstarch
directions
- Soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes.
- Remove them straining the soaking water through a sieve or cheese cloth and reserving.
- Slice up the mushrooms and reserve.
- Slice up the chicken into thin pieces and coat with 1 tablespoons soy sauce, the sesame oil, and 2 tablespoons cornstarch.
- Allow the chicken to marinate for 20 minutes.
- In a heated wok or large saute pan, add the safflower oil and briefly fry the chicken strips.
- Add the ginger and garlic and toss together coating evenly.
- Add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked.
- Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.
- The resulting dish is one that is high in flavor and low in carbohydrates. To lower the carbs further, the cornstarch can be omitted. This will result in more of a broth as opposed to a sauce.
- Delicious!
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