Asian Chicken and Broccoli

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.

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