Monday, May 16, 2011

Chicken and Broccoli Stir-fry

Today was a pretty fun day!  Started off helping teach the shim sham (a vernacular jazz dance) to middle schoolers and then went to Bobo's with the lovely Katy, Gayl, and Michelle!  It felt so funny to be having so much fun so early on a Monday morning!

This recipe is perfect as a quick and easy weeknight meal!  Next time, I think I'll use less hoisin sauce and more sriracha (although, if you have a sweet tooth, I'd leave everything as is).      

Chicken and Broccoli Stir Fry
from Simply Scrumptious (blog)

Couple pieces of chicken Breast, chopped into 1" pieces
1 Large Yellow Onion - Sliced into half moons
2 Large Garlic Cloves Chopped
2 Broccoli  crowns - Cut off Flower Heads and Cut Stem into Edible Pieces

3 Tbsp Hoisin Sauce
3 Tbsp White Wine Vinegar
Olive Oil
Salt & Pepper
Brown Rice (fully cooked)

Saute onion, garlic, broccoli stem, salt, and pepper in a medium size pan over medium high heat.  
Once the onions turn translucent add the broccoli heads and about 1/3 cup water.  Saute until the broccoli begins to look cooked, however still very green and not quite ready yet.  Remove vegetable mixture from pan.  Season your chicken pieces.  Add to dirty pan with another 1 Tbsp of olive oil over medium high heat.  
Once browned and almost cooked through add your vegetables back into pan.  Add hoisin sauce, white wine vinegar, and enough sriracha to match your taste buds.  Season mixture to taste with salt and pepper.  Serve over cooked brown rice.


  1. That looks so yummy! I love your new fonts!

  2. Thanks! The easiness to tastiness ratio for this recipe is really good, too!