2 scallions - white and green portions, thinly sliced
Instructions
In a medium saucepan, bring the rice and 3 cups water to a boil; lower heat and simmer, covered, until the water is absorbed, about 20 minutes. Remove from heat and let stand for 5 minutes.
In a medium bowl, whisk together half of the garlic, the soy sauce, sugar and 1/2 tbsp cornstarch; season with salt and pepper. Add the chicken and toss to coat; let stand 20 minutes. In a small bowl, whick together 1/2 cup water and the remaining 1 tbsp cornstarch
In a large nonstick skillet, heat 1 tbsp olive oil and the remaining garlic over medium-high heat. Add the broccoli stalks, season with salt and pepper and cook for one minute. Add 1/4 cup water and the broccoli florets, cover and steam until crisp-tender, 3-4 minutes; transfer broccoli to a plate.
Add the remaining 2 tbsp olive oil to the skillet and heat until hot. Add the chicken mixture and scallion whites and cook, stirring, until chicken is just cooked through, about 2 minutes. Stir in the broccoli, then stir in the remaining cornstarch mixture. Cook until the liquid thickens, about 30 seconds. Remove from heat and stir in the scallion greens.
Serving
Suggestions
Serve with Rice
Originally Submitted
3/13/2011
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