Chicken and Broccoli Stir fry with Tomatoes
This is based on the take out favourite, Beef and Broccoli. I added tomato sauce for a touch red! Add fresh tomatoes in place jarred; simply throw them in and mix just before you turn off the heat. This recipe calls for rice; I used white because it’s what I had on hand. Brown rice is always the healthier choice.
2 Cups Rice, cooked to package directions (2 cups uncooked; 4 cups cooked)
2 tbsp Cider Vinegar
2 tbsp Sodium-reduced Soy Sauce
1 tbsp Brown Sugar
1 tbsp corn starch
1 tbsp hoisin sauce
½ Cup sodium-reduced stock
¼ Cup water
1 tbsp extra virgin oiive oil
2 Boneless, skinless chicken breasts, sliced into thin strips
1 Bunch of broccoli, florets only
1 Small onion, sliced
3 Cloves garlic, crushed
1 Inch fresh ginger, grated
½ Cup Strained Tomatoes (Passata)
5 Dashes of sesame oil
1 Green onion, sliced on an angle.
In a bowl, whisk together the cider vinegar, soy sauce, brown sugar, stock, water, corn starch and hoisin sauce; set aside.
In a large wok or sauté pan, add the olive oil over high heat. When it’s hot (it will ripple) add the chicken; season with salt and pepper.
Sauté the chicken on high a for a few minutes and when you see it’s starting to brown but not yet cooked, add the broccoli and onion, again season with salt and pepper (keep the heat on high).
Continue to sauté until the broccoli starts to brighten (about 3 minutes).
Add the garlic and ginger, mixing well to ensure the garlic and ginger don’t burn.
Stir in the soy sauce mixture and the passata.
Drop the heat to low and allow the chicken to finish cooking (about a minute); at this point the sauce will be thickened.
Serve the stir fry over the rice and top with the green onion for garnish.
- If you like a little heat you can add hot sauce to the pan when you add the passata and soy mixture, about a tsp.
- Use whatever stock you have on hand; you’re not limited to chicken stock because you’re making chicken.