Asian Chicken and Broccoli
Updated 11:46 PM EST, Tue, Jul 28, 2009
Makes four portions
This week, we continue our lighter food series:
- 1 cup small onion, diced
- 1 cup chopped raw chicken breast, about 8 oz.
- ½ cup light soy sauce
- 1 tbsp. turmeric
- 1 tbsp. chopped garlic
- ½ cup white wine
- 2 cups water
- 4 cups small broccoli florets
- ½ tsp. chili flakes
- 1 tbsp. sugar
- 2 tbsp. ketchup
- 2 tbsp. corn starch, mixed with 2 tbsp. water
In a medium-sized pot on medium-high heat, place the small diced onion, chopped chicken breast, light soy sauce, turmeric and garlic.
Bring to a simmer.
Cook until the soy sauce is almost dry, then add the white wine. Reduce by half and pour in the water, broccoli, chili flakes, sugar and ketchup.
Return to a simmer and continue cooking until the broccoli is crisp but cooked, which should take about seven minutes. Incorporate the corn starch-water mixture while stirring to thicken. Serve over plain steamed white rice.
First Published: Jun 25, 2009 10:12 AM EST
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