Chicken with Broccoli

The key to this recipe is the brown sauce.  With this sauce, you can make any dish taste like Chinese takeout.  I'll post more sauces in the future, but for right now, this will definitely get you started. Remember, you don't have to have the pan scorching hot to make restaurant Chinese at home.  You can cook everything on medium heat without sacrificing anything.  Always make sure everything is sliced as thinly as possible.  Sorry for the blurry final plating picture.

Broccoli, prepped and ready

 Carrots and Yellow Peppers

Marinating the Chicken

Making the Slurry

Stir Frying the Chicken

Stir Fry the Vegetables

The Final Plating

Ingredients:

1 Chicken Breast - halved and thinly sliced
1 Large Carrot - thinly sliced
1 Yellow Pepper - chopped
2 Leaves of Napa Cabbage - sliced
8 oz. Broccoli
1 Cup Brown Sauce
1 Tsp. Sesame Oil
2 Tbsp. Corn Starch
Salt



Directions:

Marinate the chicken:
1/4 Cup Water
Sliced Chicken Breast
Dash of Salt
1 Tbsp. Corn Starch

Combine ingredients and let stand for about 10 minutes.

Prepare Chicken:
Add 1-2 tablespoons of oil to the pan and let it heat up.  Add the chicken and constantly stir.  The chicken should cook very quickly.  Once done remove the chicken and set aside.

Make Slurry:
Combine 1 tbsp. corn starch with 2 tbsp. water.  Mix until corn starch is dissolved.


Prepare Vegetables:
Add the carrot, yellow pepper, napa cabbage, and broccoli.  Stir fry for a few minutes.  You will see the broccoli turn to a very nice bright green color.  When this happens add the chicken.

The Finish:
Add the brown sauce and then add the slurry mixture.  Mix thoroughly.  Wait until the mixture comes to a boil and then stir constantly until the sauce thickens.   Once the sauce thickens, you are ready to plate.