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Thursday, October 17, 2013

Ginger Chicken with Broccoli

I love Chinese takeout.  I really love Chinese takeout.  Seriously, I am super in love with Chinese takeout.

Ya know what I don't love? I don't love driving to pick up Chinese takeout.  I don't  love calling to order Chinese takeout.  I don't love paying for Chinese takeout.

Folks, I may have found a way to have Chinese takeout without having Chinese takeout.  You can make it at home, and it is amazing, and easy!

The only drawback of this recipe is that it uses a couple of ingredients that are not staples in my pantry.  First is apricot preserves and second is chili-garlic (garlic-chili) sauce, both of which I will probably only ever use in this recipe.  I might have another recipe that calls for the apricot preserves, but definitely not the chili-garlic sauce.

I might make two changes next time I make it.  I will probably add a little cornstarch slurry just to thicken the sauce and I will reduce the cooking time on the broccoli.  Otherwise this dish was just perfect, and to add  a cherry on top we got to have Dad and CJ over to enjoy it with us.

So, if you're in the mood for tender chunks of chicken and broccoli in a sweet, slightly spicy sauce at home, try this recipe.  I'm sure you'll agree that it's as good as takeout.

Ginger Chicken with Broccoli

Source: Shape

4 cups broccoli florets
1/4 cup water
2 tsp olive oil
1 lb chicken breast cut into 1-inch chunks
salt and pepper
1 inch knob fresh ginger, peeled and sliced
1/4 cup apricot preserves
1/4 cup soy sauce
2 Tbsp chopped fresh cilantro
1/2 tsp chili-garlic sauce (the original recipe suggested Huy Fong garlic-chili sauce)
2 cups cooked brown rice

Place the broccoli and water in a microwave safe bowl and cover with a microwave safe plate.  Microwave on high for 3-4 minutes.  (I did 4 minutes this time, but next time I think I'll just do 3 minutes.)  Set aside.

Heat 1 tsp of oil in a very large skillet over medium-high heat.  Add the chicken and season with salt and pepper.  Cook until chicken is browned but not necessarily cooked through, about 2 minutes per side (I just tossed it around for about 6 minutes) and then move to the perimeter of the pan.

In the center pour the other tsp of oil and add the ginger.  Saute for about a minute.  Add the apricot preserves and soy sauce and bring to a simmer.  Drain the broccoli and add to the sauce.  Toss together and then add the cilantro and chili-garlic sauce.

Stir to combine.

Serve over brown rice.  You could also serve these with some frozen egg rolls as a side.

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