Saturday, September 21, 2013
Stir-Fried Rice with Broccoli and Chicken
This was adapted from a July 2007 Cooking Light recipe Broccoli and Chicken Stir-Fried Rice. Oh...this was fantastic and not that much work. We are going to put this on a regular rotation and play with this a bit - because we loved it so much. This does not really take a long time to make - if you have all the ingredients prepped. We are going to heed the great advice of our wonderful son Jeremy who suggested that we make big batches of rice early in the week and use it in dishes like this. Tonight I used instant brown rice to speed things along.
Ingredients (Serves 4):
3 tbsp Canola oil (or peanut oil)
2 Chicken breasts, sliced thin
2 tbsp Hoisin sauce
1 tsp Minced ginger
6 cups Broccoli florets (from 2 bunches)
1 medium Onion, coarsely chopped (around 1 cup)
2 tsp Garlic, chopped (or 2 cloves)
1/2 cup Chicken broth, divided
2 cups Brown rice, cooked
2 tbsp Soy sauce
2 tbsp Oyster sauce
1 tbsp Rice wine vinegar
1 tsp Cornstarch
1. Toss the chicken slices with the hoisin sauce and let marinate for around 10 minutes.
2. Heat 1 tbsp canola oil in a large wok or nonstick skillet over medium-high heat. Add chicken (and marinade) to the wok and stir-fry for around 5-6 minutes. When cooked, remove the chicken from the wok and put in a bowl with the minced ginger. Set aside.
3. Heat 1 tbsp canola oil in the wok and add broccoli, onion and garlic; sauté for 5 minutes. Add 1/4 cup broth to the pan and cook for 3 more minutes. Add to the chicken in the bowl.
4. Heat the last 1 tbsp canola oil in the wok and add rice; cook 5 minutes, stirring continually. Add the chicken mixture along with the remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch. Stir continually for around 1-2 minutes until well mixed.