Entree: United States – Garlic Chicken and Broccoli (American-Chinese Style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 min

Total 30 min

Ingredients

- 4 boneless, skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 24 oz (680 g))
- 1 1/2 cups (285 g) basmati rice
- 3 cups (720 ml) water or low-sodium chicken broth
- 4 cups (360 g) broccoli florets
- 4 tbsp (60 ml) vegetable oil, divided
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced (optional)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (9 g) cornstarch
- 3 tbsp (45 ml) water (for cornstarch slurry)
- 1 tsp (4 g) granulated sugar
- Salt and black pepper to taste
- 2 green onions, sliced (garnish)

Instructions

1. Step 1: Rinse basmati rice and cook with 3 cups (720 ml) water or broth according to package directions until fluffy. Meanwhile, slice chicken breasts into 1/2-inch (1.3 cm) strips, season lightly with salt and pepper, and toss with 1 tbsp (15 ml) oil and the minced garlic and ginger. Blanch broccoli in boiling water for 1 minute, shock in ice water, and drain.
2. Step 2: Heat remaining oil in a large wok or skillet over high heat; sear chicken in batches until cooked through and lightly browned, about 3–4 minutes per batch. Return all chicken to the pan, add soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and the cornstarch slurry (1 tbsp (9 g) cornstarch mixed with 3 tbsp (45 ml) water); stir until sauce thickens and coats chicken. Add broccoli to heat through, garnish with green onions, and serve over the cooked basmati rice.