Ginger Chicken and Broccoli

After all the recent sweet and caloric posts, I thought I’d share a savory, light, healthy option. Serve it without the rice, and you’ve got a delicious, low carb entree–perfect for Phase 1 of the South Beach Diet.

This is a copycat recipe for a dish served at P.F. Chang’s that I love.  There are so many items on their menu that I love to indulge in–Mongolian Beef, Crispy Honey Shrimp, Crab Wontons, Asian Lettuce Wraps, the Great Wall of Chocolate…the list goes on and on.

ginger-chicken

Ginger Chicken and Broccoli
by Chef Robert Nance of of P.F. Chang’s China Bistro
Recipe on mysweetconnection.com

Yield: 3-4 Servings

Marinade for Chicken Slices:
1 pound boneless, skinless chicken breasts, sliced
2 eggs
2 T cornstarch
2 T vegetable oil
1/4 tsp white pepper
1/4 tsp salt

Sauce:
1/2 c soy sauce (Note: I used low sodium soy sauce)
2 T rice vinegar
2 T sugar
(Note: I used Splenda)
1/2 c chicken stock

Vegetables & Aromatics:
2 T minced ginger
2 T minced scallions
1 T minced garlic
1/2 pound broccoli, trimmed to 2″ – 3″ florets

Finishing Touches:
4 T (1/4 c) cornstarch
1/2 c water
1 tsp Pure Sesame Oil

Procedure:
Combine marinade ingredients and let chicken slices marinate in the refrigerator for at least 3 hours.

In a seasoned wok or skillet place 1 ½ pints of chicken stock or water. Bring to a boil, then reduce heat to simmer.

Carefully place marinated chicken slices into the simmering liquid. Carefully separate with a pair of chop sticks to cook evenly about 2/3 of the way (approx. 2-3 minutes).

Remove chicken from liquid and drain.

At this point you can either cook the broccoli until “tender crisp” in the liquid you cooked the chicken in, or steam the broccoli until “tender crisp” in a steamer. (Note: I steamed the broccoli in my fabulous Pampered Chef Microwave Steamer).

Assemble cooked broccoli in a ring pattern onto your serving plate. Keep warm.

Combine sauce ingredients, and set aside.

Drain liquid from wok, clean thoroughly and heat 3 T. of vegetable oil in the bottom.

Stir-fry the ginger scallions and garlic on medium heat until the flavors and aromas are released, about 5 to 8 seconds.

Add sauce to ingredients and bring to a simmer.

Add the cooked chicken back in while stirring and cooking until tender and cooked through about 2-3 minutes. *Always use an internal thermometer to attain a temperature of 165 F° and higher for poultry.

While sauce is simmering, combine cornstarch and water. Add half of the cornstarch mixture to the sauce to thicken. Cook briefly and check consistency. Sauce should coat the back of a spoon. You can add more cornstarch mixture is needed.

Taste sauce and adjust seasonings if needed.

Drizzle with sesame oil and pour chicken with sauce into the center of the broccoli ring.

Serve with steamed white or brown rice or noodles.

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One Response

  1. […] Source: adapted from Just One More Bite […]

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