Main Dishes, Oriental, Poultry

Chicken And Broccoli With Brown Sauce

  • 5 cups Chicken, cubed
  • 4 cups Broccoli florets
  • 1 Garlic cloves
  • ~ SAUCE
  • 1/4 cup Soy sauce, light
  • 1/4 cup White Soy sauce
  • 1/4 cup Oyster Sauce
  • 3/4 cup Chicken broth
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Ginger, fresh, chopped
  • 1 tablespoon Sherry

    • 2-3 tbsp. hot oil (to be added to sauceto give it a glossy, transparent look)

    1 1/2 tbsp. cornstarch mixed with 1 1/2 tbs. water (for thickening sauce)

    About 3-4 hours sprinlkle 2 tbsp. cornstarch on chicken to tenderize it. You can also add a little water if chicken is not wetenough.

    Set in fridge.

    You can also make sauce at this time and allow flavors to mix.

    When ready to start cooking, par boil broccoli for about 30 sec.

    Drain and set aside.

    Next, stir-fry broccoli with clove of garlic (place garlic in hotoil just before broccoli to heighten aroma).

    After broccoli is done (crisp tender) drain excess oil and set aside.

    Adda little more oil to wok or skillet andsaute chicken until done (about 5min.).

    When chicken is done, remove from skillet and drain excess oil.

    The final stepinvolves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture.

    Allow to simmer for a few minutes.

    When mixture has thickened, add hot oil and stir well.

    Lastly, add the chicken and broccoli and stir until well coated.

    Serve over rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!