A little Ginger Soy Chicken and Broccoli to replace that old tired take-out night. Start your football season right and make your own homemade healthy take-out. I love making this ginger soy sauce to go on top of chicken, shrimp or beef. It’s easy and quick to make.
The chicken is lightly coated with flour and cornstarch then flash fried in a hot pan to give it a little crispy crust, just crisp enough for the sauce to really adhere to the chicken. Throw in some steamed broccoli and top everything on some white rice. This is the perfect weekend or weekday homemade take-out meal for your family.
An easier meal to put together than you think, dinner will be on the table in 30 minutes.
Ginger Soy Chicken and Broccoli
Ingredients
- 2 whole Chicken Breasts, {boneless and skinless} chopped into bite size pieces
- 1/2 cup Cornstarch
- 1 cup Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 4 tablespoons Canola Oil or Stir Fry Oil
- For the Ginger Soy Sauce
- 1/2 cup Soy Sauce
- 1/3 cup Water
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 1 tablespoon Sesame Oil
- 2 tablespoon Brown Sugar
- 1 tablespoon Cornstarch
- 2 cups Broccoli Florets, steamed
Directions
- Step 1 In a plastic resealable bag, combine the cornstarch, flour, salt and pepper. Toss in the chopped chicken, seal the bag and shake until the chicken is coated in the flour mixture.
- Step 2 In a large pan or wok, heat the canola oil over high heat. Work in batches and add half of the coated chicken to the pan, shaking off excess flour as you remove the chicken from the bag. Cook 3 minutes per side until cooked through and golden brown. Remove chicken to a paper towel lined pan. Add more oil to the pan if needed to the pan.
- Step 3 Meanwhile, in a medium bowl, whisk together soy sauce, water, ginger, garlic, sesame oil, brown sugar and cornstarch. When chicken is done cooking. Add the steamed broccoli to the pan and stir fry for a few minutes. Add the sauce and reduce heat to medium. The sauce should thicken quickly. Add the reserved chicken and toss to coat in the sauce. Serve immediately over white rice and garnish with sesame seeds.
Did I mention how good these leftovers are too?
In a plastic resealable bag, combine the cornstarch, flour, salt and pepper.
Toss in the chopped chicken, seal the bag and shake until the chicken is coated in the flour mixture.
In a large pan or wok, heat the canola oil over high heat. Work in batches and add half of the coated chicken to the pan, shaking off excess flour as you remove the chicken from the bag. Cook 3 minutes per side until cooked through and golden brown.
Remove chicken to a paper towel lined pan. Add more oil to the pan if needed to the pan.
Meanwhile, in a medium bowl, whisk together soy sauce, water, ginger, garlic, sesame oil, brown sugar and cornstarch.
When chicken is done cooking. Add the steamed broccoli to the pan and stir fry for a few minutes. Add the sauce and reduce heat to medium. The sauce should thicken quickly.
Add the reserved chicken and toss to coat in the sauce.
Serve immediately over white rice and garnish with sesame seeds.
Savor and Enjoy!