Chinese Chicken and Broccoli
Servings 4 servings
Calories 264kcal
Equipment
- wok
- 6 quart pot
- steamer basket
- small bowl
Ingredients
- 2 chicken breasts boneless and skinless (about 10 ounces)
- 1 tablespoon corn starch
- 2 teaspoons dry sherry or dry white wine
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces broccoli florets
- 3 tablespoons vegetable oil
- 1 garlic clove minced
- 1 slice fresh ginger minced
- 2 tablespoons gluten-free low sodium soy sauce
- 2 tablespoons gluten-free oyster sauce
- ¼ cup chicken broth
- 1 teaspoon granulated sugar
Instructions
- Slice chicken breast across the grain into strips about ¼ inch thick. In a bowl, toss the chicken with the cornstarch, sherry, salt, and pepper. Make sure it’s coated evenly. Set aside for 10 to 15 minutes.
- Pour about an inch of water into the pot and put the steamer basket in. Cover and bring to a boil. Place broccoli florets in basket and steam just until the color starts to shine, about 3 minutes. Turn off the heat.
- In a wok, heat oil over high heat for about a minute. Add garlic and ginger and stir-fry for just 30 seconds. Add the chicken and stir-fry until it is white and opaque, about 3 to 5 minutes. Add the broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes.
- Serve with rice.
Nutrition
Calories: 264kcal | Carbohydrates: 9g | Protein: 26g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 1007mg | Potassium: 623mg | Fiber: 2g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 53mg | Calcium: 35mg | Iron: 1mg