Recipes: Asian Stirfry Chicken and Broccoli
4 tablespoons soy sauce 2 tablespoon black bean sauce 4 teaspoons dark brown sugar 2 tablespoon fresh grated ginger juice of 2 limes 1/2 cup oil 5 large garlic cloves, finely chopped 2 jalapeno peppers, minced 2 teaspoons ground ginger 2 teaspoons ground coriander 2 pounds boneless skinless chicken breasts, minced 20 ounces frozen broccoli florets, thawed 1 small bunch green onions, finely chopped 2 cups rice (4 cups cooked) Whisk together the soy sauce, black bean sauce, brown sugar, grated ginger and lime juice in a small bowl and set aside. Heat the oil in a medium skillet over medium-high heat. Add the chopped garlic, minced chili peppers and ground coriander and cook until slightly softened and fragrant, just a couple of minutes. Add the minced chicken and cook until lightly brown and cooked through, using a spoon to break up chicken as you go. Increase the heat to high, add the soy sauce mixture and the broccoli and cook, stirring constantly until the broccoli is hot and the l