Wednesday, November 16, 2011

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 liquids in the pan have slightly reduced. Transfer to a serving bowl, top with sliced green onions and serve over rice. Serves 4-6.
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My Notes:
I picked this up off of the Great Value website and it's actually pretty good as is. I didn't mess with this other than double the recipe because we eat a lot of it.