CHINESE CHICKEN
2 boneless Skinless Chicken Breasts, cubed
1 Lg. Onion, cut into 1/2 inch strips
2 Lg. Carrots sliced
1 Med. Bunch of Fresh Broccoli, cut into Flowerets (don't
forget the stems, Peel and slice)
1 Batch Chinese Sauce - See Recipe Below
Heat a large skillet or wok (I use an Electric Fry Pan)
over Med. Heat. Saute Chicken in a Tbs. of oil (I use
Peanut) until no longer pink. Do not overcook or it gets
tough. Remove chicken from pan and add the onion. Saute
the onion for about 5 minutes, then add the carrots and
saute another 5 minutes, then add your broccoli and
continue cooking vegetables until they are as tender as
you like. When the Veggies are done add your chicken and
the Chinese Sauce. Cook until sauce is thickened and
serve over rice. I like to let mine sit for a while, my
kids like their veggies tender.
Chinese Sauce
6 oz can of Pineapple/Orange juice
3 oz Soy Sauce (can use more)
1/2 Tbs. fresh ginger (or 1/4 tsp. dried)
3/4 tsp. Dried Minced garlic (or 2-3 cloves fresh)
3 Tbs. Honey
1 Tbs. Chinese Sesame Oil
4 Tbs. Corn Starch
Plus enough water to make two cups of liquid
In a medium sized bowl put the four Tbs. corn starch and
set aside. In another bowl combine the first 6
ingredients and whisk together until well combined. If
using dried ginger add this to the starch. Add the water
and pour into the starch bowl, whisking as you pour. Keep
the whisk handy the marinade settles.
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