SKILLET SESAME CHICKEN & BROCCOLI

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SKILLET SESAME CHICKEN & BROCCOLI

Hello hiya every body it’s Tiffany from Creme de los angeles Crumb and i’ve got one exquisite meal to percentage with you today!!!!! <— see all the ones exclamation points? i'm able to rarely comprise my exhilaration here. The best issue about this dish – wait. scratch that. I nearly stated the high-quality component approximately this dish is that it takes only half-hour however I assume in all reality the very satisfactory thing approximately this dish is how darn tasty it's far because that sweet and savory sesame flavor is out of this world yummy.


So I guess the second first-rate component about this dish is that it takes simply half-hour (maybe even a bit less??) and you just can’t beat that while you are making a domestic cooked meal that is equally as tasty as take-out but lots better for you inside the fitness department. (no longer to mention cheaper whilst feeding your whole family)



Ingredients :
  • 4 medium boneless skinless chicken breasts, chopped into 1½ inch pieces
  • 4 tablespoons corn starch
  • 2 cups broccoli florets, steamed or boiled til just tender
  • sauce
  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons cold water + 2 tablespoons corn starch
  • sesame seeds, for topping


Instructions :
  1. Combine chicken and 4 tablespoons corn starch in a large resealable bag and shake to coat.
  2. Whisk together honey, ketchup, sugar, brown sugar, vinegar, soy sauce, and garlic powder and set aside.
  3. Drizzle a pan with oil and add chicken. Saute over medium heat for 5-6 minutes until browned. Add broccoli and pour sauce over the top. Continue to stir over medium heat for 4-5 minutes longer until chicken is cooked through.
  4. In a small bowl whisk together cold water and corn starch. Add to pan and stir until sauce thickens. Sprinkle with sesame seeds and serve.





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