Makes 4 to 6 servings
This dish may not be authentically Chinese, but it is a kid-friendly introduction to a common Chinese cooking method: stir-frying. Once you get the hang of the technique, you can experiment with new ingredients, like chiles, Szechuan peppercorns, and and bok choy.
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 bunch green onions, sliced
- 2 tablespoons cider or rice vinegar
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 1 cup chicken stock or water
- 2 tablespoons cornstarch
- 4 cups (1 bunch) broccoli florets or broccolini
- In a large saute 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.
- Add the garlic, ginger, and green onions to the pan and cook until fragrant, about 1 minute.
- In a medium-sized bowl, combine the vinegar, sugar, soy sauce, chicken stock or water, and the cornstarch. Mix with a whisk until there are no clumps and set aside.
- Add the broccoli to the pan. Add the cornstarch mixture and stir to coat the broccoli.
- 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 minutes.