Ingredients:
- 2 boneless, skinless, chicken breasts
- 1/2 tsp garlic powder
- Pepper to taste
- 3 Tbsp cornstarch
- 3 Tbsp olive oil, divided
- 1/2 medium onion
- 2 cups broccoli florets
- 1/2 red bell pepper
Sauce:
- 1/2 cup chicken broth
- 3 Tbsp mirin
- 2 Tbsp soy sauce
- 1 tsp rice vinegar (or apple cider vinegar)
- 1/4 cup packed brown sugar
- 1 Tbsp cornstarch
- 1 tsp grated fresh ginger
- 2 cloves minced garlic
1. Prep the ingredients before you start cooking. Once the recipe is started, it goes quickly. Cut the veggies into bite-size pieces so they cook at a similar rate.
2. Add the sauce ingredients to a medium bowl and whisk everything together.
3. Cut the chicken into one-inch pieces and add them to a bowl. Sprinkle the pieces with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.
4. In a deep skillet, over medium-high heat, add 2 tbsp of the oil. Let the pan heat up for a few minutes.
5. Add the chicken pieces, shaking off the excess cornstarch prior to adding them to the pan. Cook for 4 minutes and then flip and cook another 3 to 4 minutes or so. Chicken should be browned and cooked through. For the second batch (there should be enough chicken to need to do 2+ batches), I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
6. If the pan is dry, add a small splash of olive oil, and then add the onions. Cook for 1 minute, stirring a few times.
7. Add in the broccoli and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.
8. Add the chicken back to the pan and stir in the sauce. ( Whisk it again quickly prior to pouring it in.) Let it bubble until thickened, stirring constantly so everything is coated. Take the pan off the heat and serve immediately.
Thumbs up! Oh my gosh, the flavor on this was ON POINT. The whole family really enjoyed it!
What I did differently (or would do in the future):
I cooked about 2lbs of chicken because I knew just two chicken breasts wouldn't be enough for us. And I left some out of the sauce so people could do half and half. I should have used more broccoli - all of us love broccoli so much that we went through that really quickly. I left out the bell pepper because I'm the only one who enjoys it, but I cooked my onions separately, so in hindsight, I should have just done the bell pepper separately as well. I used coconut aminos instead of soy sauce.
Please note - it does say once the recipe is started, it goes quickly, and that's semi-true. It took me about an hour and 15 minutes to make this from start to finish, but that's most likely because of how much chicken I was cooking! If I was only cooking for two, it would probably have gone much faster.
We added rice and it went together perfectly!
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