Description
A sweet and spicy one dish creation in the Indo-Chinese tradition on cooking.
Ingredients
Scale
- 2 heads of broccoli
- 1 red bell pepper
- 1/3 cup plus 1 teaspoon cornstarch
- ¾ cup water
- 2 tablespoon all-purpose flour
- ¾ pound of boneless, skinless chicken cut into small pieces (I used chicken thighs)
- 1/3 cup oil
- 1 red onion, thinly sliced
- 4 pods of garlic, thinly sliced
- 1 tablespoon freshly grated ginger
For the coating sauce
- 3 tablespoons honey mustard dressing (such as Newman’s Own)
- 1 tablespoon sriracha or commercial chili garlic sauce
- 2 tablespoons soy sauce
Instructions
- Cut the broccoli discarding all tough stems into small flowerets. I find it easy to actually cut the stem and then remove the flowerets by hand.
- Slice and seed the red bell pepper.
- In a bowl whisk the water and the teaspoon of cornstarch and add the broccoli and bell pepper to this and set aside.
- In a separate bowl, mix the remaining cornstarch and the flour.
- Roll the chicken in this mixture thoroughly to get a light even coating.
- In a large skillet, heat 4 tablespoons of the oil on medium heat until smoking.
- Add the chicken in a single layer and let it cook for 3 minutes on each side, the chicken should be golden on both side and almost cooked through.
- Heat the remaining oil and add the onion and sauté well for 3 minutes and add in the ginger and the garlic.
- Add in the broccoli, pepper and cornstarch water and cook for 5 minutes on high heat until the vegetables are cooked and coated with a glossy sauce.
- Mix the honey mustard, sriracha and the soy sauce and add the mixture in.
- Add in the chicken and cook for 3-4 minutes, until the chicken is coated with the seasoning sauce.
- Turn off the heat and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins