What’s better than Chinese take out? Chinese food cooked at your own house with your own ingredients fresh from this week’s harvest.
Chicken with Broccoli
Adapted from the Food Network Kitchen
Ingredients:
Marinade:
1 small piece of fresh ginger, minced
1 clove elephant garlic, minced
1 scallion, chopped
2 leeks, chopped
1 Tbsp soy sauce
2 Tbsp sugar
1 teaspoon cornstarch
1 Tbsp sherry cooking wine
1 Tbsp sesame oil
salt and pepper
Main dish:
1 pound chicken breast, chopped into 2 inched cube bite size pieces, seasoned with salt and pepper
1/3 cup water
1 Tbsp cornstarch
4 Tbsp coconut oil
5 broccoli crowns, chopped into bite size pieces
1 small piece of fresh ginger, minced
1 clove elephant garlic, minced
red pepper flakes
2 Tbsp hoisin sauce
Instructions:
Combine all the marinade ingredients in a mixing bowl. Place chicken pieces in a larger bowl and pour the marinade over the chicken. Let everything sit for 15 minutes at room temperature, allowing the chicken to absorb the marinade. Combine 1/3 cup of water and 1 Tbsp in a small bowl and set aside for later.
Using a large wok, heat 2 Tbsp coconut oil over medium-high heat until the wok is very hot. Toss in broccoli and season with salt, pepper, ginger, and garlic. Cook broccoli until it can be pierced with a fork easily (about 2-3 minutes). Set broccoli aside. Now in the same wok, heat 2 more Tbsp of coconut oil, add the chicken, and cook until all sides turn white. As the chicken is cooking, season with red pepper flakes. When the chicken is about done, add the broccoli back in, cover with hoisin sauce, and mix together. Restir the cornstarch mixture and mix it in with the chicken and broccoli. Bring the liquid to a boil, allowing the sauce to thicken. Serve with jasmine rice.
