Anyone who knows me knows that I love to cook. Not only from recipes, but I enjoy experimenting and making things my own. Also of concern, I try to watch what I'm eating, just for health's sake. Then there's always the issue of price...
I must say, I really created a winner tonight. Less than $3 per serving, better than take out, and somewhat healthy! If you like chinese takeout, you should definitely try this. It feeds 2 moderately hungry adults.
Better -Than-Take Out Chicken & Broccoli:
You'll need:
- 1 large boneless, skinless chicken breast
- 1 cup medium grain rice (or jasmine rice)
- 1-1/2 or 2 cups of broccoli florets (adjust per your taste, of course)
- 1 cup chicken broth
- 1 Tbsp + 1 tsp corn starch
- 2 Tbsp butter (yeah, this is the only "bad" thing in this meal)
- 2 cloves garlic - minced
- 2 Tbsp soy sauce
- pinch of dry red chili flake
- Put broccoli on to steam (Brian and I don't really like our broccoli too crunchy, so I steamed it first). Bring 2 cups of water to a boil, add rice, turn heat to low, and cover for 20 minutes.
- Clean icky bits from chicken breast, butterfly, and cut into 1/2" cubes. Melt the butter in a wok (or good pan if you don't have a wok), and add chicken. Add pinch of salt and pepper, and cook on med - high heat until the chicken is golden brown. Remove chicken from pan, and put on paper towel. Add garlic and chili flake to remaining butter - don't let burn.
- Add corn starch to chicken broth and soy sauce in a seperate bowl. Put steamed broccoli into wok with garlic and toss to coat. Pour in chicken broth mixture and stir. You'll want to bring this up to at least a simmer to thicken the sauce. Add chicken back to wok, and toss to coat. Simmer until sauce is a desired thickness, then serve on rice! So yum.
This really only took 20 minutes to make. So much yummier, healthier, cheaper, and quicker than actual take out!
