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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 |
Chinese Sauce:
6 oz. can of Pineapple/Orange juice
3 oz. Soy Sauce (can use more)
1/2 Tbsp. fresh ginger (or 1/4 tsp. dried)
3/4 tsp. Dried Minced garlic
3 Tbsp. Honey
1 Tbsp. Chinese Sesame Oil
4 Tbsp. Corn Starch
Plus enough water to make two cups of liquid |
Chinese Sauce:
In a medium sized bowl put the four Tbsp. 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.
Heat a large skillet or wok over Med. Heat. Sauté
Chicken in a Tbsp. of oil until no longer pink. Do not overcook or it gets
tough. Remove chicken from pan and add the onion.
Sauté the onion for about 5 minutes, then add
the carrots and sauté 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.
Serves 4
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