Sunday, February 17, 2013

Chicken and Broccoli over White Rice

I've tried so many recipes for chicken and broccoli, yet for some reason I've always been disappointed.  Either the chicken was too dry or the broccoli was too soft.  This recipe has both the perfect flavor and the perfect texture.  No more ordering chicken and broccoli at the Chinese restaurant anymore; this dish is best served in the comfort of my own home!

Chicken and Broccoli                                             [click to print this recipe]

4 chicken cutlets
4 tablespoons of soy sauce
2 teaspoons of sugar
6 cloves of garlic, minced
1 1/2 cups of chicken broth (or 1 1/2 cups of water and 1 1/2 teaspoons of chicken soup mix)
8 teaspoons of cornstarch
6 tablespoons of oil
4 cups of broccoli florets
1 cup of white rice, prepared according to package directions

Cut the chicken cutlets into small bite sized pieces.  

Combine soy sauce, sugar, and garlic and pour over the chicken pieces to marinate.  

In a separate bowl, combine the chicken broth and cornstarch; set aside.  

Heat the oil in a large non stick skillet.  Add the chicken mixture and cook until done, about 6-8 minutes.  

Add the broccoli florets and chicken broth.  Simmer covered over low heat until broth is thickened.

Serve over prepared rice.

Leave a comment and let me know if you enjoyed!

1 comment:

  1. If only i can have this for supper, looks great, i love Broccoli!!!!