Chinese Chicken and Broccoli
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- cups beef broth
- cup soy sauce
- cup cornstarch
- tsp. honey (optional)
- tsp. five spice powder (optional)
- rounded tsp. garlic powder
- tbsp. oyster sauce
- tsp. red pepper flakes
- tsp. black pepper
- tsp. onion powder
- tsp. mustard powder
- 32 oz. pkg. frozen broccoli florets
- chicken tenders
1Pour 1 cup of the beef broth into a saucepan. Measure out second cup of broth and mix in cornstarch. Set second one aside.
2Into the beef broth in saucepan, add the rest of the ingredients, except cornstarch mixture, and stir well. Heat to boiling and add broth/cornstarch mixture. Stir well with a whisk under thickened and smooth.
3Clean chicken tenders and fry in a skillet with enough oil to cover the bottom of pan with salt/pepper to taste and sprinkle a bit of garlic powder of all the pieces. Do not overcook or the chicken will be tough and dry. Cover and keep warm until broccoli is done.
4Cook broccoli in salted water until there is a bit of a bite left in the broccoli. Do not over cook.
5Slice chicken into desired pieces and add to drained broccoli. Start adding sauce to broc/chicken to cover but not drown it. Serve.