What is the recipy for chicken and broccoli that the chineese buffey resturantes make?!
Answers: They sometimes make chicken and broccoli with the carrots to and is it the same sauce, does anyoen know and how does one make cashew chicken?
Chinese Chicken and Broccoli
1 lb boneless skinless chicken breasts
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onions, with tops
1 medium carrot
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon ginger root, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup chicken broth
1. Cut chicken into strips.
2. Toss chicken, cornstarch, salt and pepper in medium glass bowl.
3. Cover and refrigerate 20 minutes.
4. Cut green onions and carrots into thin slices.
5. Mix black bean sauce, garlic, gingerroot, and sugar together.
6. Spray a 12-inch skillet with nonstick cooking spray.
7. Heat until spray bubbles, add chicken and cook until chicken turns white.
8. Remove chicken from the skillet.
9. Reheat skillet and add chicken broth.
10. Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
11. Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
Cashew Chicken
8 ounces boneless chicken breasts, skinned and cut into 1/2 inch cubes
Marinade:
1 egg white
1 teaspoon salt
1 teaspoon cornstarch
5 fluid ounces cooking oil (vegetable or peanut)
2 ounces cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as garnish
Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.
Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.
Enjoy!!!