Monday, October 3, 2011

Chicken & Broccoli Stir Fry with Egg Drop Soup

I don't eat it often, but every once in a while I crave Chinese food. However, I don't like to eat it out (though some of the best Chinese restaurants can be found 45 minutes from where I live on Mott St. in NYC). So every once in a while, I throw together a basic stir fry. It's not hard, but you have to be good at multitasking because you don't want your vegetables to get too soft. You should have seen what my kitchen looked like after making this one! It's recipes like this that make me miss a big industrial sized kitchen (and the dishwashers that used to do all the cleaning up too! :) I actually use the same soy sauce mixture as when I make the Asian Chicken Wings and Fried Rice (which I made to go w/ this also). I like the flavor and it's so simple to make, so why mess with a good thing ? There are certain ingredients that I MUST use when making this. According to my youngest, it's not a stir fry without the "crunchies" a.k.a. water chestnuts and little baby corn. I actually like them myself so not a big deal but to her it's the difference whether or not she will eat it. You can also add any vegetables you like to this and if you have some fresh broccoli, just blanche it first so that it softens a bit before adding it in with the rest of the vegetables. 


Chicken & Broccoli Stir Fry
10 Chicken Tenderloins, uncooked, cut into 1" pieces
1-10oz. Box Frozen Broccoli Florets, defrosted and drained
2 Scallions, sliced
6 White Mushrooms, sliced
2 Stalks Celery, washed and sliced
1 Clove Garlic, minced
1-8oz. Can Sliced Water Chestnuts
1-14oz. Can Baby Corn
2 Tbsp. Stir Fry Oil or Canola Oil (whichever you have will work fine)


Soy Sauce Mixture:
3/4 c. Low-Sodium Soy Sauce
3 tbsp. Honey
1 tsp. Garlic Powder
1 tbsp. Heinz Ketchup
1/2 tsp. Fresh Ground Black Pepper
Whisk all ingredients together. 

Cornstarch and Water Mixture:
2 tbsp. Cornstarch
1 tbsp. Cold Water
Mix together until cornstarch dissolves. 

In a large, non-stick saute pan, heat 1 tbsp. oil and cook chicken until it has cooked through. Remove and set aside. Add the remaining 1 tbsp. oil and add the broccoli, scallions, mushrooms, celery, garlic, water chestnuts and baby corn. Saute for 5 minutes until the mushrooms start to soften then add the soy sauce mixture. Let simmer for 5 minutes then thicken with cornstarch and water mixture. Serves 4-6. 


Next, what's Chinese food without Egg Drop Soup? Well at least it's not in this house. Though when we do eat it out, we all like to mix the Egg Drop and Wonton Soup together but I was a little too busy this day to figure out how to make the wontons. It's a really quick soup to put together and can be ready in about 15 minutes.



Egg Drop Soup

4 c. Low-Sodium Chicken Broth
2 c. Water
3 Eggs, lightly beaten
2 Scallions, sliced
¼ tsp. Ground Ginger
¼ tsp. Garlic Powder
1 tbsp. Soy Sauce
¼ c. Cornstarch
¼ c. Cold Water
Kosher Salt, to taste
Ground White Pepper, to taste


Bring broth and water to a boil; reduce to a simmer. Add scallions, ginger, garlic powder, and soy sauce. In a separate cup, mix cornstarch with cold water. Pour gradually into broth mixture until it is slightly thickened. Slowly pour in the beaten eggs and stir in a figure eight until the egg is cooked. Makes 6 cups. 


Enjoy!








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