We have always loved having Chinese food take-out. Through the years, it all tastes the same and looks the same. To order take-out has lost it's appeal. A few years back, my husband found a recipe for Stir-Fry Chicken with Garlic Sauce Recipe; by epicurean.com. We have tweaked it to our own version. Adding Broccoli has made it even better. Of course adding Sprouts or even Water Chestnuts would be delicious, too.
We have doubled the sauce recipe because we like more sauce. And we serve it over organic brown rice. Brown rice was one food we always had trouble cooking. Well, rice in general. It always came out gooey and sticky.
We read that rice can be boiled like pasta. I measure out 1 cup of rice, rinse and put it in a pot. It is then covered with water and brought to a boil. Let the brown rice boil for 23 minutes.
After the time, drain the brown rice in a fine strainer. Then place the strainer over the pot and cover.
Swirl some oil in a heating Wok or frying pan. Heat over high heat. Add just the chicken without the sauce and move constantly.
When the chicken is just about cooked, add the broccoli or your choice of vegetable.
Let the Broccoli cook and then add the sauce. Cook until the sauce is thickened.
In a bowl, put some brown rice and then spoon the Garlic Chicken over it.
Garlic Chicken with Broccoli
- 4 garlic cloves; chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup honey
- 4 tablespoons corn starch
- 2 tablespoons oil
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1 pound boneless skinless chicken breast; cut into strips or cubed
(Follow directions pictured above) Enjoy!