Skinny 15-Minute Sesame Chicken and Broccoli
During this time of year when most people seem to be extra cautious about their diets, this sesame chicken and broccoli is a family- and figure-friendly recipe that’s perfect for busy weeknights. So the next time you’re in the mood for a chicken and broccoli stir-fry from your local Asian restaurant, forget about the restaurant and make this skinny version yourself in 15 minutes.
This Chinese chicken and broccoli is so easy, ready in a flash, and tastes every bit as good as from a restaurant. But being that you’re making it at home, you’re in charge of the ingredients and the process. No unnecessary oils or calorie-laden sugary sauces.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon sesame oil
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
1/4 cup light brown sugar, packed
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
1 to 2 tablespoons chili garlic sauce, or to taste
2 teaspoons ground ginger
5 cups broccoli florets
salt and pepper, optional and to taste
sesame seeds, for garnishing
INSTRUCTIONS
To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.
While chicken cooks, to a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
To a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, ginger, stir to combine, and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute.
After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.
Push the chicken to one side of the skillet, add the broccoli to the other side, evenly pour the sauce over the chicken and broccoli, and gently stir to combine and coat evenly.
Cover skillet and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
Optionally add salt and pepper, evenly sprinkle with the sesame seeds, and serve immediately.
This Chinese chicken and broccoli is so easy, ready in a flash, and tastes every bit as good as from a restaurant. But being that you’re making it at home, you’re in charge of the ingredients and the process. No unnecessary oils or calorie-laden sugary sauces.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon sesame oil
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
1/4 cup light brown sugar, packed
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
1 to 2 tablespoons chili garlic sauce, or to taste
2 teaspoons ground ginger
5 cups broccoli florets
salt and pepper, optional and to taste
sesame seeds, for garnishing
INSTRUCTIONS
To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.
While chicken cooks, to a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
To a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, ginger, stir to combine, and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute.
After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.
Push the chicken to one side of the skillet, add the broccoli to the other side, evenly pour the sauce over the chicken and broccoli, and gently stir to combine and coat evenly.
Cover skillet and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
Optionally add salt and pepper, evenly sprinkle with the sesame seeds, and serve immediately.
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