SPICY CHINESE CHICKEN AND BROCCOLI

Spicy Chinese Chicken and Broccoli image

Blogger Lauren Keating shares a favorite recipe inspired by Chinese take out.

Provided by Lauren Keating

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 17

Ingredients

1/2 cup reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons hoisin sauce
1 teaspoon cornstarch
1 teaspoon packed dark brown sugar
1 teaspoon chili paste
1 lb uncooked chicken breast tenders (not breaded)
2 tablespoons cornstarch
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 bunch fresh broccoli, broken into florets (about 3 cups)
1 teaspoon grated gingerroot
5 dried Thai chiles, seeds removed
1 clove garlic, finely chopped
4 green onions, chopped (1/4 cup)
2 cups cooked brown rice

Steps:

Place steamer basket in 3-quart saucepan; fill with water. Heat over medium-high heat to boiling.
Meanwhile, in small bowl, beat chicken broth, vinegar, soy sauce, hoisin sauce, 1 teaspoon cornstarch, the brown sugar and chili paste; set aside.
Cut chicken into bite-sized pieces. In shallow dish, stir together 2 tablespoons cornstarch and the pepper. Add chicken; toss to coat.
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes on each side or until light golden brown and no longer pink in center.
Meanwhile, add broccoli to steamer basket in saucepan; cook 5 minutes or until crisp-tender.
Remove chicken from skillet; place on plate and set aside. Return skillet to heat. Add gingerroot, chiles and garlic; cook 1 minute. Return chicken to skillet. Add broccoli and sauce; stir to combine. Cook 3 to 4 minutes, stirring occasionally, until sauce is reduced to a thick glaze. Stir in green onions. Serve over brown rice.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fiber 5 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 4 g, TransFat 0 g