Richmond BC, Canada #richmondartgallerybc
This is my go-to recipe whenever I'm in a rush to make something quick and simple.
-Soy sauce (1/2 cup)
-Brown sugar (1/4 cup)
-Honey (2 tbsp)
-Mirin or Rice wine (1 tbsp)
-Cornstarch slurry (1/4 cup, adjust according on how thick you want the sauce to be)
-Grated ginger (1 tsp)
-4 cloves of garlic, minced
-Water (1 Cup)
-Broccoli florets (6 oz)
-Boneless chicken thighs or breasts, cut into 1-inch strips
-Sesame oil (1 tbsp)
-Vegetable oil (1 tbsp)
-Unsalted butter (1.5 oz)
-Red onion, julienned (2 oz)
-Salt and pepper to taste
-Sesame seeds to garnish
-Fresh Cilantro sprigs to garnish
-Fresh scallions, biased cut to garnish
1. In a small pot, combine soy sauce, brown sugar, honey, rice vinegar, cornstarch slurry, ginger, and half of minced garlic. Whisk together over medium heat until desired consistency. Set aside to cool.
2. Coat the chicken in sesame oil and season with salt and pepper. In a skillet, brown the strips of chicken with vegetable over medium heat. Once all the chicken have browned, glaze the skillet with water, and continue to sauté the chicken. Once the chicken is fully cooked (165+ F or 74+ C), remove from the skillet and set aside.
3. On the same skillet, over medium-low heat add your butter. Once the butter has browned, sauté the remaining minced garlic and red onions until caramelized. Add the broccoli florets and glaze the pan with water. Cover the skillet for 5 minutes or until the broccoli reaches your preferred softness. Do not overcook the broccoli.
4. Add the chicken back with the broccoli and set the temperature back up to medium. Gently pour in and incorporate the sauce and let it thicken for about 2-3 minutes. Make sure that all the ingredients are well coated in the sauce. Lower the heat to low and continue to coat for another 2-3 minutes.
5. Remove from the heat and server immediately over rice. Top with a sprinkle of sesame seeds, fresh scallions, and a sprig of cilantro.
