Chinese Chicken Broccoli And Walnuts Recipe 455

CHICKEN AND BROCCOLI WITH BROWN SAUCE

Steps:

• Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
• Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
• Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
• Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
• Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
• Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
• Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
• At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)

Steps:

• In a wok or skillet, heat 2 tbsp oil. Add broccoli and stir fry for 2 minutes. Transfer broccoli to a bowl. Add remaining oil to wok or skillet. Add chicken in one layer and cook 4-5 minutes until pieces separate and turn white. Add in broccoli and walnuts. Stir sauce to remix then pour over everything. Stir for 20 -30 seconds until sauce thickens and chicken is glazed. Put in serving bowl or individual plates over rice. Sprinkle scallions over chicken.

AL & TIPPER GORE'S CHINESE CHICKEN WITH WALNUTS

Steps:

• Mix the soy sauce with the water, then blend in the cornstarch. Stir in the wine, sugar, ginger, red pepper and salt.
• Preheat a wok or large fry pan over high head. Add 2 teaspoons of vegetable oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir fry for 1-2 minutes or until golden brown. Remove.
• Add the rest of the oil and stir fry the chicken. (You may need to add more oil or some stock if the pan is dry.)
• Once the chicken is no longer pink, add the soy sauce mixture. Then stir in the vegetables and walnuts, cover and cook until heated through.