This is traditionally a Chinese dish you’ve probably had it twenty five times without ever making it yourself. The difference here is the ginger, which actually helps to bring out the complex flavors of the broccoli.
Serves 4 to 6
1 tablespoon ginger
1 clove garlic, crushed
2 tablespoon brown sugar
1/3 cups soy sauce
1 1/2 pound of chicken (cut in bite size pieces)
1 tablespoon oil
1 bunch broccoli
1 large onion
In a large bowl combine ginger, garlic, sugar and soy sauce with a ¼ cup of water, mixing well. Add chicken and marinate chicken in sauce for 10 minutes. Drain chicken making sure to save the marinade for later.
In a large skillet or wok, heat oil for cooking. Add marinated chicken in small amounts, preventing crowding, and stir-fry until brown. Set aside. Add broccoli and onion to hot skillet and stir-fry for 1 minute. Add ¼ cup water to skillet, cover and steam until broccoli is tender and crisp. This will take about 3 minutes.
Finally, return the chicken to your skillet and add the marinade, heat through and through while stirring. Once mixed and heated, the chicken and broccoli is ready to be served over rice.