Chinese Chicken And Broccoli Saute
|Long grain rice||1 Cup (16 tbs) (Preferably Texmati)|
|Skinless boneless chicken||1 1⁄4 Pound (Breasts / Tenders)|
|Garlic||2 Clove (10 gm)|
|Peeled ginger slices||1⁄4 (Fresh Ones)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Asian sesame oil||2 Tablespoon|
|Freshly ground black pepper||1|
|Dry roasted peanuts/Cashews||1⁄2 Cup (8 tbs), finely chopped|
1. Bring the water and some salt to a boil. Add the rice, cover, and simmer over low heat for 15 to 17 minutes or until just cooked through. Keep the rice warm, covered, off the heat.
2. While the rice is cooking, cut the chicken into 3/4-inch cubes. Separate the broccoli florets from the stalks and cut the florets into bite-size pieces. Peel the stalks and cut them into 1/2-inch slices. Mince the garlic and ginger. Combine the chicken broth with the soy and hoisin sauces. Dissolve the cornstarch in the water, and stir in the broth. Set aside.
3. Heat the vegetable and sesame oils in a wok or deep 14-inch skillet over high heat until hot. Add the chicken and saute, stirring continuously, until the pieces turn opaque, about 1 minute. Add the sliced broccoli stems and saute, stirring continuously, about 1 minute more. Then add the florets and saute until the broccoli is bright green, 1 minute longer.
4. Add the garlic and ginger and saute until their aromas are released, about 15 seconds. Stir the soy mixture to recombine it with the cornstarch, add it to the skillet, and bring the liquid to a boil. Cover the skillet and simmer over low heat until the ingredients are cooked through and the sauce thick, 2 minutes. Remove the skillet from the heat, and season with salt and Pepper. Serve over the Garnish with the chopped peanuts, if desired.