1 Garlic Clove, grated
1 teaspoon Fresh Ginger {or 1/4 teaspoon dried}
1/2 teaspoon Red Pepper Flakes
1/2 cup Water
1/4 cup Apple Juice
1/3 cup Soy Sauce
1/3 cup Dark Brown Sugar
2 tablespoons Ketchup
1 tablespoon Apple Cider Vinegar
2 tablespoon Olive Oil, divided
1 tablespoon Butter
2lbs chicken breasts, sliced horrizontally (all the way through)
2 bunches or 3 Cups of Fresh Broccoli florets, rinsed
6 cups of Cooked Rice
2 tablespoon Olive Oil, divided
1 tablespoon Butter
2lbs chicken breasts, sliced horrizontally (all the way through)
2 bunches or 3 Cups of Fresh Broccoli florets, rinsed
6 cups of Cooked Rice
3 Green Onions, sliced for garnish
Combine the grated garlic and ginger in a medium sized bowl. Next add the red pepper flakes, brown sugar, ketchup, water, apple juice, 1 Tbsp. olive oil, apple cider and soy sauce in with the garlic and ginger; whisk to combine and set aside.
Slice the thin chicken breasts into strips and then bite size pieces.
Heat remaining olive oil and butter in a large pan over medium-high heat. Once hot, add the sliced chicken and cook until lightly browned. Once crispy and brown; pour the sauce into the pan, scraping up the brown bits on the bottom and bring to a boil. Add broccoli florets, cover and cook until the broccoli is tender and sauce reduces, about 3-4 minutes. Remove lid and let sauce thicken for a couple of more minutes if desired. Serve over hot rice and garnish with sliced green onions.
Slice the thin chicken breasts into strips and then bite size pieces.
Heat remaining olive oil and butter in a large pan over medium-high heat. Once hot, add the sliced chicken and cook until lightly browned. Once crispy and brown; pour the sauce into the pan, scraping up the brown bits on the bottom and bring to a boil. Add broccoli florets, cover and cook until the broccoli is tender and sauce reduces, about 3-4 minutes. Remove lid and let sauce thicken for a couple of more minutes if desired. Serve over hot rice and garnish with sliced green onions.
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