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If you can't find tenders or cutlet strips in your supermarket, buy boneless chicken breasts. Place washed, dried breasts on a cutting board and cut diagonally, about an inch wide, creating strips.
Brown bean sauce can be found in most larger supermarkets in the Asian foods section. If you can't find it there, try a local Asian market.
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| Spicy Chinese Broccoli and Chicken |
Ingredients
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| 1 pkg (15 oz) |
chicken tenders or cutlet strips |
| 2 tsp |
cornstarch |
| 1/2 tsp |
salt |
| 1/4 tsp |
pepper (white is best, but black is fine) |
| 1 lb |
broccoli |
| 1 |
hot green chili |
| 3 |
green onions with tops |
| 3 tbsp |
chili oil (substitute with veg oil with one finely chopped, small jalepeno pepper) |
| 2 tbsp |
brown bean sauce |
| 2 tsp |
garlic, finely chopped |
| 1 tsp |
sugar |
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- Mix chicken, cornstarch, salt, and pepper in medium bowl.
- Cover and refrigerate for 20 minutes.
- Remove broccoli florets and set aside.
- Cut broccoli stalks into 1-inch chunks.
- Place broccoli florets and stems into boiling water.
- Cook broccoli for 1 minute and drain.
- Rinse broccoli in cold water.
- Cut chili into very thin slices.
- Cut onions diagonally into 1-inch pieces.
- Heat wok or 12-inch skillet over high heat.
- Add oil and coat bottoms and sides of pan.
- Add brown bean sauce, garlic, and sugar and stir-fry for 10 seconds.
- Add chicken and stir-fry for 4 minutes or until chicken turns white.
- Add broccoli and green onions and stir-fry for 1 minute.
- Serve while hot.
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