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Light Chinese Chicken and Broccoli Recipe


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     Light Chinese Chicken and Broccoli

Category   Entrees - Maindishes
Sub Category   None

3/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes (more if you like spice)
1/2 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 heaping cup cut broccoli florets
2 cup cooked white rice, kept hot

Combine broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a medium mixing bowl. Whisk to combine and set aside.
In medium saucepan, bring a few cups of water to a boil. Add broccoli and cook for 3-1/2 minutes. Drain and IMMEDIATELY and run under very cold water to stop the cooking process.
In a large skillet, heat peanut oil over medium-high heat. Saute scallions, garlic, and red pepper flakes for 2 minutes. Add chicken and cook until browned, about 5 more minutes.
Turn the heat down to medium. Pour in reserved marinade and simmer about 3 minutes, or until chicken is fully cooked and sauce is thickened to your liking. Do not overcook or the sauce will become gooey. Add broccoli, stir, and warm through, about 1 or 2 minutes. Don't do this any sooner, or the broccoli will fall apart. Serve over rice.

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