Saturday, April 27, 2013

Chick'n & Broccoli in Hot Garlic Sauce

I order mixed veggies in Garlic Sauce at the local Chinese Restaurant all the time. I saw this recipe over at Spicy Treats and decided to double the sauce and add Gardein Chick'n Scallopini to make it an entire meal. You could serve it over rice or curly noodles - but I didn't, maybe next time. Oh yeah! There will be a next time!

  • 2 medium broccoli crowns (cut into bite sized florets)
  • 1/4 large red onion, sliced
  • 4 cloves garlic, chopped
  • 2 Gardein Chick'n Scallopini, slightly thawed and sliced
  • 1 tablespoon olive oil
For Sauce
  • 2 tablespoons soy sauce
  • 6 tablespoons Chilli Garlic Sauce (I like hot, if you aren't use less)
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 2 tablespoons corn starch
  • 3/4 cup cold water

  In a small bowl add all the sauce ingredients, mix well and set aside.

Wash and cut broccoli in to small florets, slice the onions and set aside. 
Heat oil in a skillet, add onions and garlic and stir fry for a minute.

Cut each chick'n piece in half and then slice into strips.

Add chicken to skillet and mix well. Cook for 2-3 minutes til chick'n starts to brown.

Add broccoli, stir fry for 2-3 minutes. (I added 1-2 tablespoons water and covered the skillet to help the broccoli steam.)

Stir the sauce and add it to the skillet. Stir-fry - stirring frequently utnil the sauce is thick and glossy.

Serve hot. Next time I'm going to serve this over some rice.


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