I’ve been working with Asian-style cuisine lately for a few reasons, mostly because these dishes are generally quick and easy to prepare, but also because they are usually quite healthy. This dish combines garlic and ginger to make a tasty sauce for staples like chicken and broccoli. Even though broccoli is more of a summer vegetable, I’m still filing this one under Spring Fever because it is a light and fresh dish. Enjoy!
1 lb boneless, skinless chicken tenders
1 tbsp vegetable oil
1 tbsp ginger, minced
1 tbsp hoisin sauce
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp red pepper flakes
1 cup reduced-sodium chicken broth
2 tbsp soy sauce
3-4 cups broccoli, coarsely chopped if florets are large
1 tbsp cornstarch
2 tsp dark sesame seed oil
2 tbsp sesame seeds
hot cooked rice, for serving
Heat oil in a large skillet over medium-high heat. Sprinkle salt over chicken tenders and place in skillet. Saute one side for 3 minutes and flip chicken pieces. Add ginger, garlic, hoisin sauce, and red pepper flakes. Saute 2-3 minutes until fragrant. Add chicken broth and soy sauce, bring to a boil, turning chicken.
Add broccoli over chicken and cover skillet. Allow broccoli to steam 4-5 minutes, until crisp-tender, and toss broccoli with chicken. Remove chicken and broccoli, leaving sauce in pan. Add 1/2 cup waters and stir in cornstarch, sesame seed oil, and sesame seeds. Bring to a simmer and return chicken and broccoli to pan, tossing to coat. Serve immediately over rice.
