This PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

Adapted from Omnivore’s Cookbook. I love Chinese takeout. There are some dishes I can’t easily make at home, but simpler ones, like this one, are great for meal prep. I double the sauce from the original recipe because I add more vegetables than are originally called for.

Chinese Takeout Style Chicken & Broccoli

Makes 4 servings

Nutrition Information: 335 calories, 10 grams fat, 34 grams carbs, 29 grams protein

Ingredients:

Chicken and Marinade:

·      1 lb. boneless skinless chicken breast, raw (approx. 2 large)

·      1 tbsp Shaoxing (Chinese rice wine) – See notes

·      ½ tsp salt

·      1 tbsp cornstarch

Sauce:

·      ¼ cup + 2 tbsp tbsp oyster sauce

·      ¼ cup Shaoxing

·      ½ cup chicken bone broth (or regular chicken broth)

·      2 tbsp dark soy sauce – See notes

·      2 tbsp granulated sugar

·      2-3 tbsp cornstarch

Everything Else:

·      1 bag broccoli florets

·      1 tbsp minced ginger

·      1 tbsp minced garlic

·      2 tbsp neutral oil (I use peanut), divided 

Directions:

1.     Slice the chicken against the grain into pieces no more than ¼ inch thick. Transfer to a medium bowl and add the marinade ingredients. Use your hand to mix, ensuring that the chicken is evenly coated. Set aside and let marinate for at least 10 minutes.

2.     Mix all ingredients for the sauce except cornstarch. Mix cornstarch with equal amount of water and whisk until fully blended. Set both aside.

3.     In a wok or large, deep pan, bring about 3 inches of water to a boil. Add the broccoli and cook for 30 seconds to one minute. Drain and rinse with cold water to keep it from continuing to cook. Set aside.

4.     Return pan to stove and wipe down any water that hasn’t evaporated using a paper towel and a pair of tongs. Then, heat 1 tbsp of oil over high heat. Once it is very hot, add chicken and cook approximately 3-4 minutes per side, or until cooked through. Remove from pan and set aside.

5.     Turn the burner down to medium high and add the remaining oil to the pan. When the oil is hot, add the garlic and ginger. Cook for 30 seconds to release the flavor, then add the sauce, using the liquid to scrape down the pan for any bits of chicken, ginger, or garlic that have stuck to it. Once the sauce comes to a boil, quickly remix the cornstarch mixture (it will start to separate as it sits) and slowly drizzle it into the sauce while stirring, which ensures the cornstarch doesn’t clump. Turn heat to low and cook another 30 seconds to let the sauce thicken.

6.     Add chicken and broccoli and toss to coat with the sauce. Serve over rice, noodles, or whatever you like!

Notes:

·      Shaoxing is Chinese rice wine and is available in most Chinese grocery stores or online. This can also be replaced with dry sherry.

·      Dark soy sauce darker, sweeter, and slightly saltier than regular, or light, soy sauce. It also gives dishes like this one their characteristic darker color. Like Shaoxing, it is available at Chinese grocery stores or online, but can be replaced with the standard lighter soy sauce most people already have in their fridge. You can also use tamari for a gluten free alternative.

·      Oyster sauce is typically not gluten free but there are gluten free options on the market. There are, also gluten free recipes available online.