RCI-MT.004.0267.001
Chinese Chicken and Broccoli
Try this delicious chicken recipe provided by Dlife's Chef Becker.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rehydrate the dehydrated shiitake mushrooms in 2 cups of hot water for 10 minutes until softened, then drain and reserve the soaking liquid separately.
2
Slice the rehydrated mushrooms into bite-sized pieces and set aside.
3
In a small bowl, whisk together the low sodium soy sauce, reserved mushroom soaking liquid, cornstarch, and sesame oil until the cornstarch is fully dissolved.
4
Heat the safflower oil in a large wok or skillet over medium-high heat until shimmering.
2 minutes
5
Add the butterflied and pounded chicken breasts to the hot oil and cook for 4–5 minutes per side until golden and cooked through, then transfer to a cutting board.
6
In the same wok, add the minced ginger and minced garlic, stirring constantly for 1 minute until fragrant.
1 minutes
7
Add the broccoli florets and sliced mushrooms to the wok, stir-frying for 3–4 minutes until the broccoli begins to soften.
4 minutes
8
Pour the soy-cornstarch sauce into the wok and stir continuously for 2 minutes until the sauce thickens and coats the vegetables.
2 minutes
9
Slice the cooked chicken breasts into bite-sized pieces and return them to the wok, tossing gently to combine with the vegetables and sauce for 1 minute.
1 minutes
10
Garnish with the chopped scallions and serve immediately over steamed rice or noodles.