Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Ingredients
- broccoli florets: 3 cups
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves - cut into 1 inch strips: 2 piece
- green onions: 0.25 cup (sliced)
- garlic: 4 clove (sliced)
- hoisin sauce: 1 Tbsp
- Chili paste: 1 Tbsp
- low sodium soy sauce: 1 Tbsp
- ground ginger: 0.5 tsp
- red pepper: 0.25 tsp (crushed)
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- chicken stock: 0.125 cup
Metric Conversion
Stages of cooking
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Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
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Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
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Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture. TTV78
