|
|
|
 |
|
|
Chicken Broccoli Vietnamese
|
 |
|
1 lb. Chicken pieces (cut into small pieces)
1/2 lb Broccoli (cut into bite-size pieces)
1 large tomato (cut into 1-inch square pieces)
2 Tbls. Chili chicken marinate (available in Asian markets)
2 large cloves garlic (minced)
1 Tbls. sugar
1/2 tsp. salt
2 Tbls. vegetable oil
2 Tbls. fish sauce
1/4 cup chicken stock
1 tsp. corn starch mixed with 1/4 cup of water
|
1. Combine the chicken, chili chicken marinating sauce, 1 clove of crushed garlic, sugar, and salt. Mix well, set aside, and allow to marinade for 30-45 minutes.
2. Using a saucepan or wok, bring two Tbls. cooking oil to hot. Add 1 clove of crushed garlic and fry for 20 seconds. Add chicken and sauté on medium heat for 5 minutes or until cooked.
3. Then add tomato and broccoli, cover and cook for 45 seconds. Add chicken stock, fish sauce and stir for 30 seconds. Slowly, stir in cornstarch mix and slowly mix till sauce thickens. Turn off heat and serve with steam rice.
|
 |
Preparation Time: |
Serves: 3 |
| Recipe Origin: Vietnam |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 9508 times. |
|
|
|
