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Tuesday, April 20, 2010

Broccoli Mushroom Almond Chicken

I have tons of recipes bookmarked in my google reader as "chinese" and frequently overlook them when meal planning each week. This week, I was determined to select one from that category and went with Broccoli Almond Chicken from Cate's World Kitchen because it was easy and required no crazy ingredients. I pretty much followed Cate's recipe, but added mushrooms that I had on hand and accidentally omitted the ginger. I'm pretty mad about that because I think I would've really enjoyed the flavor that added, so I'll be sure to include it next time.

This recipe called for broccoli but you could likely use any combination of vegetables. However, the broccoli and almonds were great together. I really liked the sauce, though next time I'll double it since I added a lot of extra veggies and some pieces were left only lightly coated. All in all, a lovely weeknight dinner that I enjoyed outside on our porch with my sister who stopped by for a visit!

Broccoli Mushroom Almond Chicken

For the sauce-
-Juice of 1 lemon
-1 tsp lemon zest
-2 tsp sugar
-1 tbsp soy sauce
-3 tbsp broth or water
-1 tsp cornstarch

For the stir fry-
-1 tbsp vegetable oil
-1/2 lb boneless-skinless chicken breast, cut into bite-sized pieces
-1/2 small onion, chopped
-2 tsp minced fresh ginger
-1 large head broccoli, cut into florets (I used 2)
-1/2 package button mushrooms, sliced
-1/3 cup almonds, cut in half lengthwise (I used slivered almonds)

1. Whisk together sauce ingredients and set aside.
2. Heat oil in a large pan over medium heat. Add the chicken, onion, and ginger, and cook, stirring until chicken is cooked through.
3. Add the broccoli florets and a few tablespoons of water. Cook until broccoli is crisp-tender.
4. Add the sauce and almonds and stir until sauce has thickened and coats the chicken and broccoli.
5. Serve over brown rice.