Chinese Chicken and Broccoli

Today, I was not a lonely porker. I was still a porker, but so was Steven! Chicken and broccoli is what Steven always gets when we order Chinese and after his first taste, unprompted mind you, he yells "A+, BETTER THAN GOING OUT, BLOG-WORTHY!"

Now our Chinese food place is pretty bad (but cheap!) so that didn't set the bar high but Steven couldn't even tell you the name of this blog so an unprompted blog-worthy label is high praise.

Chinese Chicken and Broccoli
Adapted from Simply Whisked
Serves 4

• 2 large boneless, skinless chicken breasts, cut into bite sized pieces
• 1 large head broccoli, cut into bite sized pieces
• 1 tablespoon vegetable oil

Marinade: 

• 2 tablespoons vegetable oil
• 1 tablespoon water
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1 tablespoon soy sauce

Sauce:

• 1/4 cup + 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 tablespoon rice vinegar
• 1 tablespoons vegetable oil
• 2 tablespoons water

Mix marinade ingredients in a medium bowl and mix the chicken in.

Mix up all the sauce ingredients in a small bowl and set aside. Steam broccoli for 3 minutes (won't be done) and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok. Add the chicken (with all of the marinade) and 1/2 of the sauce mixture.  Cook the chicken stirring constantly until the chicken is done. The sauce will burn so stir it often.

Add in the broccoli and the rest of the sauce. Cook until broccoli is tender but still has a crunch. Add in water to thin out the sauce if its too thick. I added in around 2 tablespoons.

Serve with rice.