P.F. Chang's Ginger Chicken With Broccoli

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 8 oz Broccoli florets, fresh
  • 1 tsp Garlic
  • 2 tbsp Ginger, fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3 1/2 cup Chicken broth

• Condiments

  • 1/2 cup Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 6 tbsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 5 tbsp Vegetable oil

• Other

  • 2 Tablespoons minced green onion (green and white parts

Found on thegratefulgirlcooks.com

Description

Ingredients

• 2 large eggs, beaten
• 2 Tablespoons cornstarch
• 2 Tablespoons vegetable oil
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 large boneless, skinless chicken breasts, thinly sliced
• ½ cup soy sauce
• 2 Tablespoons rice wine vinegar
• 2 Tablespoons granulated sugar
• ½ cup chicken broth
• 3 cups chicken broth
• 8 oz. fresh broccoli florets
• 3 Tablespoons vegetable oil
• 2 Tablespoons minced, peeled fresh ginger
• 2 Tablespoons minced green onion (green and white parts)
• 1 teaspoon minced garlic
• ¼ cup cornstarch
• 1 teaspoon sesame oil (found in Asian section of most grocery stores)
• Steamed rice, for serving

Directions

• At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...dont rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
• Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
• Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about ¾ of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
• After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
• Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
• Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix ¼ cup cornstarch with ½ cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
• Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!