What to make for supper? This age-old question has puzzled us ladies for centuries. Many of the foods we eat tend to be heavy and loaded with sugar. I like Chinese food, but I don’t like the bloated feeling that comes afterwards.
I decided to re-create a chicken and broccoli dish without the sauce being too heavy or sweet. This dish is a crowd pleaser and a great supper idea. I found kosher Joyce Chenn hoisin sauce in my local supermarket. It is MSG free, gluten free, and preservative free. Hoisin sauce is commonly referred to as the Chinese BBQ sauce. It’s a thick paste made out of roasted soybeans, and a flavorful addition to many meat and chicken dishes. Who needs take-out when you create this delicious dish at home? #sensationalstirfry
Chicken and Broccoli Stir-Fry
1 package of boneless chicken cutlets
1 bag of frozen broccoli (defrosted to room temperature)
1 can of baby corn (pieces)
1 tbsp sesame oil
3 cloves of garlic (crushed)
3 tbsp Hoisin sauce
3 tbsp soy sauce
2 tbsp light brown sugar
Lawry’s Garlic salt
Pound the chicken cutlets and cut into small strips.
Add some olive oil to the pan, and sauté until the chicken strips are cooked through. A great tip is adding a little water to the pan of chicken while it is sautéing. This will steam the chicken as it cooks and keep it moist.
Take the chicken out of the pan and set aside.
Add some more olive oil to the pan, and add a diced onion and crushed garlic, the broccoli, and baby corn. Sauté until tender.
Add the chicken back into the pan. Keep the flame on low heat while drizzling the sesame oil, hoisin sauce, soy sauce, and brown sugar, and big sprinkle of garlic salt over the chicken. Keep mixing until it forms a nice glaze.
Serve over brown rice, and enjoy!