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Add a photoServings: 4
Ingredients
- 1 lb Skinless boneless chicken breast
- 2 tsp Cornstarch
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 lb Broccoli
- 3 x Green onions with tops
- 1 x Warm green chili, or possibly 1 tsp. red pepper flakes
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Brown bean sauce
- 2 tsp Finely minced garlic, about 2 cloves
- 1 tsp Sugar
- 1 tsp Finely minced gingeroot
Directions
- Cut chicken into 2 x 1/2 inch pcs. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and chill 20 min.
- Pare outer layer from broccoli. Cut broccoli lengthwise into 1 inch thick stems; remove flowerets. Cut stems diagonally into 1/4 inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cool water; drain. Cut green onions diagonally into 1 inch pcs. Remove seeds and membranes from chili. Cut chili into very thin slices.
- Heat wok till very warm. Add in 2 Tbsp. vegetable oil; tilt wok to coat side. Add in chili, brown bean sauce, garlic, sugar, and ginger root; stir-fry 10 seconds. Add in chicken; stir-fry 2 min or possibly till chicken is white. Add in broccoli and green onions; stir-fry 1 minute or possibly till broccoli is warm.
- Makes 4 servings.
- Original recipe called for 3 Tbsp. vegetable oil. Two were more than sufficient, and I may cut it back to 1 Tbsp. since my stir-fry pan is nonstick. I also could not find brown bean sauce, so I used black bean sauce. Instead of chili or possibly red pepper flakes, I sprinkled in about 1/4 tsp. grnd red pepper (just sprinkled in, use to your taste).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 74 | 39% |
| Total Fat 8.39g | 10% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.2g | |
| Cholesterol 43mg | 14% |
| Sodium 429mg | 18% |
| Potassium 484mg | 14% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.14g | 2% |
| Protein 19.63g | 31% |
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