Spring and summer have sprung all at once here in London, with temperatures hitting 27 degrees! And people complain about British weather…..Rather than hitting the pub with the rest of the city, I ventured into the kitchen and put together this quick and easy “fakeaway” from The Defined Dish – if you don’t follow her…you should..she’s awesome!
I’m currently preparing myself to do low/zero-carbs for a fortnight, so in researching meals, I came across this gem and thought I would give it a whirl. I am a huge fan of Asian cooking, so to find a version that is cheap, easy and healthy to rustle up in your own home, I couldn’t resist!
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients (Serves 2):
2 boneless, skinless chicken breasts
1 head of broccoli, cut into florets
2 1/2 Tbsp. cornstarch
salt and pepper
3 tbsp. ground nut/grapeseed oil
1 tbsp. rice vinegar
1 1/2 tbsp. soy sauce*
1 tbsp. fresh lemon juice
1/2 cup low sodium chicken broth
1 tbsp. peeled/grated/ground ginger
2 cloves of garlic, finely chopped
Pat dry chicken breasts. Cut chicken into large, bite-sized chunks (about 1.5 inch pieces). Place cubed chicken into a large bowl, season lightly with salt and pepper. Toss to evenly coat. Now spoon the cornstarch over the chicken, and toss again to evenly coat. Set aside while you prepare your sauce.
In a small bowl, whisk together the chicken broth, ginger, lemon juice, rice vinegar, and soy sauce. Set aside.
Heat a large wok over medium-high heat. When hot, add oil and when oil is pipping hot (but not smoking) pour in the cornstarch coated chicken cubes. Cook the chicken, browning one side for about 4 minutes.
Halfway through the chicken cooking process, add the broccoli florets. Continue cooking, stirring occasionally, until the chicken is cooked all the way through, about 5-7 more minutes.
Add the chopped garlic to the wok and cook for 1 minute, being careful not to burn.
Now pour in your sauce, turn your heat down and bring to a simmer for 5 minutes to allow it to slightly thicken (the cornstarch from the chicken will help it thicken and the high heat will help it reduce). You may need to turn your heat down to low so it doesn’t burn, you just want a simmer, not a boil.
Serve and enjoy! 🙂
I chose to serve mine with a quick egg fried rice (making the most of the carbs this week) but you could easily eat this dish on its own.
You can find the original recipe and tons of others here: http://www.thedefineddish.com/chinese-chicken-and-broccoli/
*The original recipe calls for Tamari or Soy Sauce. I opted for Soy Sauce as I had this in my fridge. I would also reduce the original quantity to 1 1/2 tbsp as it is quite rich. If you are using a low-salt variety, then the original 2 tbsp may be suffice.