Chinese Chicken and Broccoli

I missed last Friday's Food post so I could post about the NYC Half marathon instead.  Now I'm ready to share a great recipe.

I mentioned previously that I made homemade restaurant style Chinese Chicken and Broccoli. I won't call it authentic because I believe I was told somewhere that this isn't exactly what you would get in China. But I'll call it Restaurant Style because around here it is exactly what you would get at a local Chinese restaurant.  See that picture below? This isn't that frozen stuff from a bag! I actually made it from scratch and it was GOOD!

I adjusted another recipe I found online and made it my own.

1. First make the marinade for the chicken.

                                                                 Sauce for marinade

2 tablespoons Vegetable oil

1 Tablespoon of water

1/2 teaspoon baking soda

1 teaspoon sugar

1 tablespoon soy sauce

Let chicken marinade for 30 minutes or more.

(I used 1 pack of chicken fillets. There were about 5 in the pack)

2. After the chicken has marinade, steam your veggies.

I used a head of broccoli and carrots (cut in matchstick slices), and steamed them both in the microwave (in a steamer) for 3 minutes each.

3. While Veggies are steaming make the sauce.

Sauce

1/4 cup plus 1 Tablespoon on soy sauce

2 Tablespoons of brown sugar

2 Tablespoons of Garlic Powder 

2 Tablespoons of flour

1 Tablespoon of Rice Vinegar

 (I used rice vinegar but I've read that Cider Vinegar can be substituted)

1 Tablespoon of Vegetable oil

2 Tablespoons of water

4. In a large pan heat 1 Tablespoon of vegetable oil on med-high heat. Add chicken (which you should cut into strips) with marinade and half of the sauce mixture. Saute until chicken is golden brown. Stir frequently.

5. Add remaining sauce and steamed veggies. Cook for 2 minutes or until sauce thickens.

I served this with a side of white rice.

Enjoy!  -M

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