Mom on time out chicken btoccoli rice2/18/2024 Cook, while tossing occasionally, until mostly cooked through and slightly browned, 5 to 6 minutes. Once hot, add the chicken and spread into an even layer. Heat 2 tablespoons of olive oil in a large frying pan over medium high heat. Whisk to combine water and cornstarch, for your cornstarch slurry and set aside. Cover and allow the chicken to marinate at room temperature for 20 minutes or in the fridge for up to 8 hours. In a medium bowl, mix to combine chicken, cornstarch, salt, and 1 tablespoon olive oil. The recipe cooks hot and fast, so you’ll have dinner ready in no time. Then whisk up the cornstarch slurry and remember to give it one last mix before adding to the pan because the starch has a tendency to settle at the bottom.īam! You have all the components ready and you’re ready to get cooking. The cornstarch will make the chicken extra tender - it’s a Chinese restaurant trick!Ĭhop up the broccoli, sausage, and green onions if you want to garnish with that. When you’re trying to get dinner on the table in a timely manner, it’s always important to focus on organizing and prepping your ingredients so they are all ready to go in the frying pan when their turn is up!įirst marinate the chicken, this takes a minimum of 20 minutes or you can make it a few hours in advance. The reason my Mom made this for dinner so much because it’s quick to make and the ingredients are pretty standard but result in an incredibly flavorful bowl of food. This is a perfect and extra comforting weeknight meal and you should make it now! The starchiness of the rice cakes make the sauce almost creamy when mixed in and it’s so good. They also do something magical in the sauce. I’ve matured enough to appreciate the delicateness of this dish in its original form over rice, but I recently made it with sliced rice cakes and it was a game changer! The rice cakes provide the bouncy and chewy texture I’ve been missing. I always tasted amazing, but I wanted something crunchy or chewy to balance the silky sauce, tender chicken, and soft broccoli florets. Texture has always been a big deal for me, and when I was younger I found the dish a little too soft. On the flip side, this was probably my brother’s favorite dinner. If I’m going to be honest though, this was not my favorite meal as a kid. It comes together very fast and served over fluffy steamed rice. The whole thing is suspended in a shiny and glossy sauce indicative of Cantonese cooking. Thinly sliced pieces of chicken are tenderized in cornstarch, a trick from the restaurant days, and stir-fried with Chinese sausage and broccoli. One of her staple dishes is Chicken and Broccoli. 95% of the time she’s adding oyster sauce to it for that extra salty, sweet, briny flavor. But more nights than not, my Mom was cooking dinner. However, we might order a pizza for dinner and we definitely indulged in Wendy’s every once in a while. Takeout and delivery were not a thing back then. ![]() When I think back, I’m so amazed that she made us such amazing dinners every single night. To reignite my weeknight dinner spark, I started revisiting the dinners my Mom made us growing up. Reuben’s been on a Detroit-style pizza kick lately, so thankfully he takes over dinner duty and the leftovers keep us going for a while. ![]() We definitely eat well, but sometimes I’m spending all day testing croissants or cookies and decorating cakes and I’m left with zero energy to make dinner and a major craving for something salty. It’s a big misconception that when you’re a food blogger, you’re eating really well all the time.
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