P.F. Chang's Ginger Chicken With Broccoli

P.F. Chang's Ginger Chicken With Broccoli

  • Prepare: 3H
  • Cook: 25M
  • Total: 3H 25M
P.F. Chang's Ginger Chicken With Broccoli

P.F. Chang's Ginger Chicken With Broccoli

Ingredients

  • 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
  • Time
  • Prepare: 3H
  • Cook: 25M
  • Total: 3H 25M

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Description

You wont miss eating out when you prepare this delicious, Asian dish that features chicken and broccoli in an amazing ginger sauce!

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!
  • Serves: 3-4 servings
  • Prepare: 3 hours
  • Cook Time: 25 mins
  • TotalTime:
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Descrition:

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

The first person this recipe

thegratefulgirlcooks.com

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Found on thegratefulgirlcooks.com