Servings 6 -8
- 3 chicken breast cut into 1 inch cubes
- ¼ cup cornstarch
- 1-2 tablespoons sauce recipe below
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar packed
- 1/4 cup Asian Sweet Chili Sauce
- 2 tablespoons dry sherry
- 1 tablespoon hoisin sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon Sriracha
- 3 cups broccoli florets
- 1 red bell pepper thinly sliced then cut in half
- 3 green onions chopped
- 6 garlic cloves minced
- 2 tablespoons freshly grated ginger
Place all the sauce ingredients in a blender and blender until well combined, 20 seconds. Set aside.
In a large Ziploc bag add the chicken, cut into 1-inch cubes. Add 1-2 tablespoons of sauce above and then ¼ cup cornstarch. Toss to evenly coat, set aside.
In a large skillet heat 1 tablespoon olive oil over medium-high heat and let it heat until it is hot, and making a sizzling/popping sounds. Add chicken and cook, until the chicken starts to brown and juices start to run clear, 6-9 minutes.
**Cooking time will vary depending on how you cut your chicken, make sure it is cooked all the way through by cutting a piece or two down the center and making sure that the chicken juices and running clear and there is no pink in the center.** Remove chicken from pan and set aside.
Add another tablespoon oil to the same skillet, heat over medium-high heat. Gently add in the broccoli and cooking tossing to coat, for 1 minute. Add ¼ cup water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
Remove lid and push broccoli to one side of the pan, add 1 tablespoon olive oil and add red peppers, garlic and ginger. Cook tossing to coat about 1 minute.
Add in chicken and sauce to the skillet, stir to combine. And let it come to boil and cook 3-5 minutes; constantly stirring.
Remove from heat and top with green onions.
Serve immediately with rice.
Calories: 273kcal | Carbohydrates: 32g | Protein: 27g | Fat: 3g | Cholesterol: 72mg | Sodium: 1456mg | Potassium: 696mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1000IU | Vitamin C: 71mg | Calcium: 51mg | Iron: 1.5mg