Chicken and Broccoli with Brown Sauce
My way of making a brown sauce work with way less sodium, oil and calories than the typical chinese take out
Ingredients
- 2 cups chicken broth
- 2 garlic cloves chopped
- 2 tbsp oyster sauce
- 6 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp brown sugar
- 6 tbsp cornstarch
- 1 lb chicken breast slice into thin pieces
- 1 tbsp canola oil
- 2 tbsp rice vinegar
- 2 cups broccoli chopped
Instructions
- Combine chicken broth through sugar in a small pot and bring to a boil, gently stirring. Add 1 tbsp cornstarch and bring down heat to simmer stirring vigorously until the cornstarch dissolves. Set aside and keep warm. Coat the chicken breast with the rest of the cornstarch.
- Heat a large non-stick skillet with canola oil. Add the coated chicken and let it cook for a few minutes then cook on the other side. The chicken should only take about 6 minutes total and left a little raw as you are putting this back in the pan to cook longer.
- Add the broccoli and stir well. Add rice vinegar and then a drop of the chicken broth to simmer broccoli until it's still firm but cooked.
- Add back the chicken and toss well. Add the full chicken broth mixture to the chicken and broccoli and toss well. Adjust seasonings here if needed (sometimes i add a little hot pepper)
Notes
Nutrition Facts:
Calories 319kcal
Protein: 40g
Carbs: 17g
Fiber: 1.3g
Fat: 9g