Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, August 20, 2008

Asian Chicken with Broccoli

I've adapted this recipe from several different sources. It's quite good, at least my family and I think so! Wonderful Chicken & Broccoli in a spicy garlic sauce.

If you prefer different vegetables, or not as much garlic or spice, you can adapt this recipe to your liking. I prefer to keep it simple with the broccoli and onions... but you could add peppers, zucchini, carrots or celery too.


3 boneless skinless chicken breasts
2 heads of broccoli, washed and cut into bite size florets (plus or minus depending upon your taste)
1 white onion, sliced or chopped - depending upon your preference
2 Tbls Sesame Oil

Sauce Ingredients:

3 Tbls corn starch
1/2 c Sake (if you don't want to use the alcohol - substitute chicken broth)
1 Tbls crushed garlic
1 Tbls Chili Garlic sauce
6 Tbls soy sauce
6 Tbls Oyster sauce (I like to use the spicy type)
1 c Chicken broth

Cooked Rice


1. Thinly slice the chicken breasts diagonally, across the grain.

2. Place the cornstarch in a bowl; add sake & stir to combine. Add other sauce ingredients; mix well.

3. Heat oil in a large skillet or pan that has a lid. Add onions to heated pan and stir fry until they begin to wilt.

4. Add chicken and stir fry until the chicken just begins to cook.

5. Add broccoli (or other vegies if using). Give a stir and place lid on pan to allow broccoli to steam and chicken to finish cooking.

6. Remove lid and add sauce mix. Stir and cook until sauce thickens.

7. Serve over cooked rice.


jill said...

This looks and sounds really good as I like chicken and I like broccoli, zucchini, et al. But tonight my Louisiana husband was asking if I could learn to make him some (I don't know how to spell it) etoufe? I'm betting you have a good recipe.

Old Lady Lincoln said...

Now this is one recipe I will have to try. I love Kung Pao Chicken at one of the Chinese places we eat, also their Hot Sour Soup.

The Mulligan Family said...

Mrs Lincoln - Thanks! I think you will like this one. Not quite as fattening as Kung Pao... but equally tasty.

Jill - You know, I do NOT have an etouffe recipe. That will be a good one for me to find and adapt. What part of Louisiana is your hubby from? We love New Orleans and are going back in a few weeks for vacation.

Thanks to both of you! Cheers!

laura said...

Looks delicious!!

Columbo said...

Is delicious! As always.

Related Posts with Thumbnails

Blog Archive