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Chicken and Broccoli in Peanut Sauce






There is no doubt that take -out style Chinese food is delicious, but it is loaded  with sodium, sugar, fat and calories. Making it yourself is a much healthier option, but just as yummy. I think some people are intimidated at the thought of making Chinese food at home but it really isn't that difficult. Because every thing is cooked so quickly, it is important to have every single ingredient prepped and ready to go - this is called " mise en place" which means every thing in place. Whenever I make any Asian-inspired  dishes, I make sure the flavours are well balanced - sweet, salty, sour and spicy, as well as a variety of textures. Throw away all those take-out menus that are cluttering up your junk drawer, you aren't going to need them any more.



Chicken and Broccoli in Peanut Sauce
serves: 2

! boneless, skinless  chicken breast, sliced in thin strips
1 1/2 cups of broccoli florets, blanched in boiling water until tender-crisp
2 cloves garlic, minced
1 tsp. fresh peeled ginger, minced
1 tsp. Asian chili paste, or to taste
1 cup low- sodium chicken broth
1 Tbsp. low-sodium soy sauce, ( I like mushroom soy sauce)
2 Tbsp. peanut butter, place in small microwave- safe bowl, cover with plastic wrap and microwave until it starts to melt.
1 tsp. brown sugar
1 tsp rice vinegar
1 Tbsp. cornstarch, mixed with 1 Tbsp. cold water ( or more if you prefer a thicker sauce)
1 Tbsp. toasted sesame seeds or 2 Tbsp. chopped peanuts
sliced scallions for garnish
hot, cooked rice or noodles



 Slice chicken, set aside. Clean cutting board and knife well before chopping the vegetables. In a medium bowl whisk together - chicken broth, soy sauce, brown sugar, chili paste, warm peanut butter and rice vinegar. Mix the cornstarch and water in a small cup. Blanch the broccoli and set aside. Cook noodles or rice and keep warm. Heat a little peanut oil or vegetable oil in a large skillet or wok at medium-high heat. Lightly season chicken with salt and pepper. Saute the chicken until golden brown and cooked through. Add the garlic and ginger while cooking the chicken. Add the chicken stock mixture to pan and bring to a boil. Add the cornstarch mixture and let cook until it thickens into a light sauce. Add broccoli and cook until broccoli is warmed.  Serve over hot rice or noodles. Garnish with scallions and sesame seeds.

Tags: Asian, Chicken, Broccoli, Main

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