This is a quick and easy recipe for a broccoli chicken stir-fry that has about the fewest ingredients you can get by, but still offers a dish that overlaps with the best Chinese take-out! Lots of tasty homemade stir-fry sauce – because the broccoli florets are a sponge for the sauce and I need more for the soaked rice. It is essential !
° 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
° 2 garlic cloves, finely chopped
° 2 teaspoons finely chopped ginger
° 1 cup of chicken broth
° 3 tablespoons of soy sauce
° 2 teaspoons of sugar
° 2 cups of broccoli florets
° 2 teaspoons of cornstarch
* Instructions :
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add the chicken, garlic and ginger. Fry for 2 to 3 minutes or until the chicken is golden brown. (or use a seasoned wok)
Add 3/4 cup of broth, soy sauce and sugar. Covering and cooking on medium heat 5 minutes, stirring twice.
Add broccoli. Covering and cooking , stirring occasionally, about 5 min, until chicken is no longer pink in center & broccoli is crisp & tender.
Combine cornstarch with 1/4 cup remaining broth; stirring to chicken mixture. Cooking, stirring frequently, until sauce thickens.