With demanding work schedules and picky taste buds, Chris and I are always playing “I don’t know, what do you want?” when it comes to deciding on weeknight dinners. We’re big fans of Chinese takeout, but spending close to $40 for two small entrees and couple of egg rolls is ridiculous. Thankfully, I ran across this recipe for 20-Minute Teriyaki Chicken and Broccoli in Julie’s new cookbook, Dinner for Two: Easy and Innovative Recipes for One, Two, or a Few.
I first met Julie of Table for Two at Food Blog Forum a couple of years ago and quickly fell in love with her photography and the varied, delicious recipes she’d post to her blog. Her cookbook is no exception. She’s included over 70 quick and easy recipes, with 20 of those dedicated to the ‘breakfast for dinner’ crowd. I mean, who doesn’t love waffles for dinner? It’s perfect for newlyweds, couples, empty-nesters, college students, families with young children and of course, holiday gift-giving!
I’m super excited to share the recipe with you today, but I’m even more excited for the leftovers. I doubled the amounts and there was plenty left for today’s lunch!
4 c fresh broccoli (see notes below if you're using frozen broccoli)
1 lg boneless, skinless chicken breast, diced into 1-inch cubes
1 tbsp vegetable oil
For the sauce:
2 garlic cloves, minced
1/2 c low-sodium soy sauce
1/4 c water
2 tbsp rice vinegar
1/4 c dark brown sugar
2 tbsp cornstarch
In a small bowl, whisk together all the ingredients for the sauce and set aside.
Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
Serve over rice.
If you're using frozen broccoli, you will not need to do step 2. Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.