I apologize for the 'in your face' picture. We had finished our meal and I realized that I didn't take a picture. So, after we packed up leftovers for lunch for the next day, I snapped a photo. It works, right?
We love Chinese food. A little too much probably. I was excited to see this recipe on Annie's blog. (Side note: You'd think I'm BFF with Annie or that I'm getting paid to say her name all the time. Nope, I'm not. I do wish I were BFF with her so that she could be my one-on-one cooking instructor though! I just love her recipes and they're always tasty. Not to mention, beginner friendly recipes!)
This was a great weeknight meal and I'd bet that you have all these ingredients in your kitchen right now! If you love Chinese food you should definitely try this recipe. I can't wait to make it again, really. I can see using this sauce base as the sauce for Kung Pao chicken. Or, make this recipe as it states but add all the veggies that Kung Pao calls for, a little extra spice and you've got... Kung Pao Chicken & Broccoli!
We also made homemade cream cheese wontons with this meal. Actually, Matt did. He's the 'fryer' in our kitchen. They were also so very good. The cream cheese was still ooey and gooey a little on the inside. When we order Chinese, by the time our food gets here, the cream cheese has hardened and it's not as enjoyable as if they were fresh.
Chinese Chicken & Broccoli
Recipe from: Annie's Eats
Ingredients:
1 tbsp peanut oil (see directions for specifics)
1 and a 1/2 tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp grated fresh ginger
¼-½ tsp red pepper flakes
4 cups broccoli florets
6 tbsp chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp soy sauce
1 and a half tsp cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)
Directions:
Heat a half tablespoon of the peanut oil and the 1 1/2 tsp sesame oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and saut̩ until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining half tablespoon of peanut oil to the pan. Add the garlic and ginger (I forgot/didn't have ginger so I omitted) and saut̩ until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan. Pour in about half of the chicken broth Рit should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan. In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.
Heat a half tablespoon of the peanut oil and the 1 1/2 tsp sesame oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and saut̩ until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining half tablespoon of peanut oil to the pan. Add the garlic and ginger (I forgot/didn't have ginger so I omitted) and saut̩ until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan. Pour in about half of the chicken broth Рit should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan. In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.
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