Easy Chicken With Broccoli Recipe by alorn73
Easy Chicken with Broccoli Cooking Instructions 25 mins 1 Whisk together the marinade ingredients (baking soda, sugar, soy sauce, water, and vegetable oil) in a bowl. Toss the chicken into the marinade to coat. Set aside. 2 In a separate bowl, stir together sauce ingredients (soy sauce, brown sugar, garlic, flour, rice vinegar, and red pepper flakes). Set aside. 3 Heat 2 tbsp vegetable oil over high heat. Add broccoli and saute for 2-3 minutes. Transfer broccoli to a plate. 4 Reduce heat to medium-high and add the remaining tbsp of oil. Add the marinated chicken and half of the sauce mixture and saute until the chicken is cooked through and no longer pink. Stir in the broccoli and the remaining sauce. Cook for another minute or two to thicken sauce. 5 Serve with white or brown rice. 6 NOTE: Beef can be used instead of chicken. Just cover and marinade in the refrigerator for at least an hour to make the beef tender. 1 Whisk together the marinade ingredients (baking soda, sugar, soy sauce, water, and vegetable oil) in a bowl. Toss the chicken into the marinade to coat. Set aside. 1 Whisk together the marinade ingredients (baking soda, sugar, soy sauce, water, and vegetable oil) in a bowl. Toss the chicken into the marinade to coat. Set aside. 2 In a separate bowl, stir together sauce ingredients (soy sauce, brown sugar, garlic, flour, rice vinegar, and red pepper flakes). Set aside. 2 In a separate bowl, stir together sauce ingredients (soy sauce, brown sugar, garlic, flour, rice vinegar, and red pepper flakes). Set aside. 3 Heat 2 tbsp vegetable oil over high heat. Add broccoli and saute for 2-3 minutes. Transfer broccoli to a plate. 3 Heat 2 tbsp vegetable oil over high heat. Add broccoli and saute for 2-3 minutes. Transfer broccoli to a plate. 4 Reduce heat to medium-high and add the remaining tbsp of oil. Add the marinated chicken and half of the sauce mixture and saute until the chicken is cooked through and no longer pink. Stir in the broccoli and the remaining sauce. Cook for another minute or two to thicken sauce. 4 Reduce heat to medium-high and add the remaining tbsp of oil. Add the marinated chicken and half of the sauce mixture and saute until the chicken is cooked through and no longer pink. Stir in the broccoli and the remaining sauce. Cook for another minute or two to thicken sauce. 5 Serve with white or brown rice. 5 Serve with white or brown rice. 6 NOTE: Beef can be used instead of chicken. Just cover and marinade in the refrigerator for at least an hour to make the beef tender. 6 NOTE: Beef can be used instead of chicken. Just cover and marinade in the refrigerator for at least an hour to make the beef tender. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange honey-mustard Salmon Poached Eggs Chilled avocado soup with cucumber and pomegranate salsa Cool & Fruity Lemon-Limeade Fried Rice Peruvian Style (chaufa) Orange honey-mustard Salmon Poached Eggs Chilled avocado soup with cucumber and pomegranate salsa Cool & Fruity Lemon-Limeade Fried Rice Peruvian Style (chaufa) Green Beans with Cherry Tomatoes sunshine pizza pie Simple Tiramisu Asparagus risotto with parmesan Chocolate Swirl Milkshakes Tuna Salad Poached Eggs moist coffee cake Zucchini & Parmesan Salad Cheesecake Cupcakes Green Beans with Cherry Tomatoes sunshine pizza pie Simple Tiramisu Asparagus risotto with parmesan Chocolate Swirl Milkshakes Tuna Salad Poached Eggs moist coffee cake Zucchini & Parmesan Salad Cheesecake Cupcakes