I may be 100% Greek but — NEW FLASH! — my Chinese chicken and broccoli recipe is FIRE. My mom handed down this dish and it’s the perfect thing for when you want to eat low-carb-ish, garlic-y goodness for dinner.
INGREDIENTS
1 package of chicken breast tenderloins sliced
6 sliced cloves of fresh garlic (not that crap in a jar — you are a legit monster if you use that)
1 cup of hot water
2 tablespoons of corn starch
Any veggie you like — I like broccoli slaw, red peppers and onions
PREPARATION
For the chicken, heat olive oil in a pan and all the sliced garlic. Once the garlic gets aromatic, add chicken tenders. Never let the garlic burn. Season with salt and pepper. Once chicken is cooked through, it’s time for that bomb-diggity sauce. Add corn starch and hot water in a cup and stir. Add this slurry to the cooked chicken. Set on low. Sauce will thicken upon standing. If sauce isn’t thick enough, add more corn starch.
For the veggies, steam until tender. Next, mix the following ingredients in a bowl.
- ¼ cup low-sodium soy sauce (or Tamari for gluten-free)
- ¼ cup vegetable or chicken broth
- 2 Tbsp honey (or brown sugar/maple syrup)
- 1 Tbsp cornstarch
- Fresh ginger grated
Heat oil in a wok. Add steamed veggies to the wok and sprinkle the above mixture for a sweet and savory flavor. Enjoy!
