Chicken + Broccoli + YUM

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

1. 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.


2. 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.


3. 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!