Stir soy sauce, brown sugar, ginger, and red pepper flakes together
in a bowl to dissolve sugar into the liquid. Mix water and cornstarch
together in a small bowl; stir with a whisk until cornstarch dissolves
completely.
Heat oil in a large skillet over high heat. Fry chicken and onion in hot
oil until the chicken is no longer pink in the center and the onion is
tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute
until the broccoli is hot, about 5 minutes. Push the chicken and
vegetables mixture to the side of the skillet.
Pour the soy sauce mixture into the vacant part of the skillet. Stir the
cornstarch slurry into the soy sauce mixture until the color is
consistent. Move the chicken and vegetables back into the center to
the pan; saute until the sauce thickens and coats the chicken and
vegetables, about 5 minutes more.
Serving
Suggestions
with fried rice and chopsticks
Originally Submitted
2/17/2018
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