Ingredients

• 3 tbsp vegetable oil • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes • 2 tbsp rice vinegar • 2 tbsp sugar • 3 tbsp soy sauce • 1 cup chicken stock or water • 2 tbsp corn starch • 2 tbsp chopped garlic • 2 tbsp chopped ginger •…

CIA FOODIES


CHicken and Broccoli July 29, 2019

Ingredients

  • • 3 tbsp vegetable oil • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes • 2 tbsp rice vinegar • 2 tbsp sugar • 3 tbsp soy sauce • 1 cup chicken stock or water • 2 tbsp corn starch • 2 tbsp chopped garlic • 2 tbsp chopped ginger • 1 bunch green onions, sliced • 4 cups (1 bunch) broccoli florets • 2 cups cooked brown rice, for serving

Directions

  1. 1. In a large sauté pan or wok, heat the oil over medium heat. Add the chicken and cook until golden brown, stirring the chicken occasionally to cook it evenly on all sides, about 5 minutes. Transfer the cooked chicken to a plate and set aside. 2. Add the garlic, ginger, and green onions to the pan and cook until fragrant, about 1 minute. 3. In a medium-sized bowl, combine the vinegar, sugar, soy sauce, chicken stock or water, and the corn starch. Mix with a whisk until there are no clumps and set aside. 4. Add the broccoli to pan. Add the corn starch mixture and stir to coat the broccoli. 5. Stir in the chicken, cover the pan with a lid or aluminum foil, and cook on medium-high heat until the broccoli is bright green and cooked through, for 3 to 5. Ingredients

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