8 ounces of organic chicken breast, sliced or diced
1 broccoli head, florets only
1/4 cup of green onion, diced
5 cloves of garlic, crushed
1 table spoon of extra virgin olive oil
1 tea spoon of ginger powder
2 table spoons of naturally-brewed light soy sauce
2 table spoons of water
1 table spoon of organic vegetable oyster sauce
2 table spoons of organic agave nectar
1 table spoon of cooking wine
1 tea spoon of corn starch
Make sauce first by adding all ingredients in a mixing bowl, and mix well. Divide sauce by half.
Use first half of the sauce to marinade chicken. Set chicken aside.
Blanch broccoli. Set aside.
Heat wok on high. Add olive oil.
When oil is hot, add green onion and garlic cloves. Cook for about 30 seconds.
Add chicken. Let cook on high for about 30 seconds. Then turn over and cook for another 30 seconds.
Let chicken cook, still on high, for another minute, while stirring every 5 seconds or so.
When chicken is fully cooked, add broccoli. Stir for another 20 seconds.
Add the other half of the sauce, then stir for another minute.
Reduce heat to medium, and let cook for another 2-3 minutes. Stir occasionally.
Today’s clean eating recipe was easy and fun to make. I liked the crunchiness of the broccoli mixed with the soft chicken meat. The sweet agave also meshed well with herby-spicy ginger. I also liked the green onion and garlic flavors.
Although this dish made 4, I practically ate everything.