It has been nearly a month since I last posted and for that I am to blame, we have been on a diet and no matter how much you like chicken it just seems that after a couple days of chicken breasts it gets kinda boring. Well we have been eating chicken breasts about 5 out of every 7 days since the first of the year and we have found some pretty creative ways to prepare and season them. I recently also discovered we are not the only one who have been eating chicken day after day, week after week this year, so this shall be post one of an ongoing series on the ways we eat chicken in the Elston household.
Tonight we had Chicken and Broccoli Stir Fry over white rice. The first time we made this dish we did not have any soy sauce and so we had substituted Dale’s Marinade for soy sauce, Dale’s imparts quite a different flavor to the dish than does straight soy sauce, you should try it both ways.
The recipe we used to create our chicken and broccoli stir fry was derived from several recipes online for chicken and pork stir fry and is as follows:
1 pounds boneless skinless chicken breast (cut into 1/2 inch cubes)
1/2 tbsp red wine vinegar
4 tbsp soy sauce
1 c beef broth
2 tbsp white sugar
1 tsp ground ginger
2 tbsp cornstarch
6 c broccoli florets
1 c water
1 tbsp canola oil, divided
3 large cloves garlic, pressed
In a medium bowl toss chicken with 2 tablespoons soy sauce and red wine vinegar until evenly coated. Set aside. In another bowl combine remaining soy sauce, beef broth, sugar, ginger and cornstarch.
Place broccoli in a large skillet over high heat with water. Cover and steam until tender. Drain and transfer to a plate, set aside.
Heat oil in same skillet over high heat until it sends up wisps of smoke. Add chicken, stir-fry until cooked through.
Return broccoli to skillet and add garlic. Stir-fry until garlic is fragrant (about 2 minutes). Pour in broth mixture and cook until thickened, stirring constantly. Serve immediately over white rice.
In order to the consistently great rice I use a Cuisinart 4 Cup rice cooker with a touch of canola oil in the bottom of the pan and use a 1 to 2 ratio of rice to water and a pinch of salt. Great stir fry should be accompanied by great rice, every time.