Monday, September 10, 2007

Chicken and Broccoli

I don't know what came over me. Last night realllly just wanted a meal with brown rice and broccoli. I just was CRAVING brown rice. When does that happen? I decided on chicken and broccoli over brown rice and sort of created this recipe with what I thought should be in a chicken and broccoli meal.

I really liked it. The leftovers are for lunch today and I took a bite this morning to see if the leftovers are good, and they are. I am now super excited for lunch.

Tips for next time: I started out with 1 tsp of cornstarch and it didn’t do anything, so I started adding more and more. About 1 TBSP seemed right. You should also be able to use flour if needed. Add a lot of broccoli to the dish, because it really shrinks down once it is cooked and you are left with a lot more chicken than broccoli.
Chicken and Broccoli
3 servings

1 cup chicken broth
4 TBSP soy sauce
Salt, pepper, garlic powder, ginger and chili powder to taste (sprinklings of each)
2 large chicken breasts
¼ onion
1 crown of broccoli
2 cloves garlic, chopped
1 TBSP corn starch
½ tsp sugar
Brown rice to serve

In a meduium bowl, combine broth soy sauce and seasonings. Cut chicken breasts into large bite size pieces. Marinate in the broth mix.Cut onion into very thin slices. Cut broccoli into bite size pieces.
Transfer chicken to a skillet using a slotted spoon to keep out most of the liquid. Cook chicken, garlic and onion over high heat until browned. Add sugar and corn starch to broth mixture and add, along with broccoli, to the skillet. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens. Serve over rice.

1 comment:

Deborah said...

This looks good! It reminds me of a meal that I made for myself a lot when I was in college - healthy and easy to make for one person!