Chinese Chicken and Broccoli

We love the idea and convenience of Chinese food take out, but not the way it makes us feel after eating it. This is a lightened up version of the classic Chinese food chicken and broccoli but lightened up. Most of the time there are chicken breasts and broccoli in our fridge and this dish comes together in less than 30 minutes, which let's be real is how long you can wait for take out, but you know exactly what you are eating. Serve it with your favorite rice (white, brown, cauliflower or fried rice) and you're good to go! I'm not gonna lie, I was extra lazy and made my rice AND broccoli in the microwave. I added the broccoli to the pan with the chicken and sauce once cooked to mix in the sauce. I found this recipe by Dward Cooks and it didn't disappoint, hope you enjoy it as much as my family has.

Chinese Chicken & Broccoli
Source: Dward Cooks
Serves: 6

Ingredients:
4 chicken breasts thinly sliced
2/3 cup low sodium soy sauce
1/4 cup brown sugar
1 cup beef broth
1/4 cup corn starch
3/4 tsp grated ginger
1 tsp red pepper flakes (or less if don't like heat)
4 cups cooked broccoli

Instructions:
Mix the soy sauce, red pepper flakes, ginger and brown sugar in a bowl. 

In a separate bowl, combine broth and cornstarch until it is in a slurry (an even but slightly thick and pasty liquid). Combine both of these only after you’ve mixed the cornstarch into a slurry. The sauce should be a pale brown (don’t worry, it’ll get thick and dark).

Heat a wok, cast iron, or large nonstick pan. Spray the pan liberally, and cook the chicken on medium until chicken is fully cooked. The chicken will take a few minutes depending on thickness and cut style. I did these pretty thinly so they only took about 4-5 minutes. Meanwhile, cook the broccoli in the microwave.

Remove the chicken and onions from the pan, and pour in the sauce mixture.  Once the sauce mixture thickens, add the chicken and broccoli in.