Fanciest Lunch Ever Served at My House

I had Chinese Chicken and Broccoli planned for dinner tonight; however, this morning before I was even fully awake PE had some game bird breasts in the slow cooker. While many of my recipes can wait a day, this one couldn't. The broccoli really needed to be used and I have plans for other perishable foods tomorrow so I decided I would make the Chinese Chicken and Broccoli for lunch. I had Moo start the rice and by the time it was finished cooking in the rice cooker, the rest was ready as well. Yes, I realize this really isn't that fancy of a lunch but considering we usually eat left overs, cheese on tortillas, or sandwiches. . .this was quite a treat for us.

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Chinese Chicken and Broccoli
from Annie's Eats
Print Recipe

1 Tbsp peanut oil, divided
1 1/2 tsp sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp grated fresh ginger
1/4 - 1/2 tsp red pepper flakes
4 cups broccoli florets
6 Tbsp chicken broth, divided
2 Tbsp oyster sauce
1 Tbsp hoisin sauce
4 Tbsp soy sauce
1 1/2 tsp cornstarch
3 scallions, chopped
sesame seeds, for garnish (optional)

Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces to the pan and sauté until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining oil to the pan. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan. Pour in about half of the chicken broth – it should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan. In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.

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