Chicken with Broccoli Recipe cooked in a cast iron wok. World of Flavor
The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.
Marinade:
8oz Chicken
1/2 Tablespoon Rice Wine
Splash of Soy Sauce
1 Egg White
1/2 Tablespoon Corn Starch
Sauce:
1/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 teaspoon black vinegar
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon sesame oil
Pinch of White Pepper
Thickening slurry:
Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)
Coat Chicken with marinade and set aside.
Make sauce.
Procedures:
1. Steam Broccoli until just tender then rinse with cold water.
2. Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.
3. Heat wok on high heat, add oil and swirl.
4. Add chicken and cook until it gets just a bit of color.
5. Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.
