Difference between revisions of "Broccoli Chicken over Rice"
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* 2 cups hot cooked [[rice]] | * 2 cups hot cooked [[rice]] | ||
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# Season [[Chicken]] with [[salt]] and [[pepper]]; brown in [[oil]] in large nonstick skillet over medium-high heat. | # Season [[Chicken]] with [[salt]] and [[pepper]]; brown in [[oil]] in large nonstick skillet over medium-high heat. | ||
# Stir in [[Onion]], [[Broccoli]], broth and [[soy sauce]]; cook several minutes. | # Stir in [[Onion]], [[Broccoli]], broth and [[soy sauce]]; cook several minutes. | ||
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[[Category:Broccoli Recipes]] | [[Category:Broccoli Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category:Japanese | + | [[Category:Japanese cuisine]] |
| − | [[Category: | + | |
| + | [[Category:Poultry Recipes]] | ||
[[Category:Mandarin orange Recipes]] | [[Category:Mandarin orange Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Water chestnut Recipes]] | [[Category:Water chestnut Recipes]] | ||
Latest revision as of 08:07, 14 July 2012
Makes 4 servings.
Ingredients
- 1 pound boned and skinned Chicken breast, cut into small pieces
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 1 medium Onion, cut into wedges
- 1 cup fresh Broccoli florets
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Sugar
- 1 11-ounce can mandarin oranges, drained
- 1 8-ounce can sliced bamboo shoots, drained
- 1 8-ounce can sliced water chestnuts, drained
- 2 cups hot cooked rice
Procedures
- Season Chicken with salt and pepper; brown in oil in large nonstick skillet over medium-high heat.
- Stir in Onion, Broccoli, broth and soy sauce; cook several minutes.
- Combine cornstarch and Sugar; stir in 2 tablespoons water.
- Add cornstarch mixture to skillet; heat until mixture boils and thickens, stirring constantly.
- Add oranges, bamboo shoots and water chestnuts; stir until thoroughly heated.
- Serve over fluffy rice.
