Nov 11 2008
Jasmine Rice topped with Thai Chicken Breasts with Broccoli
I’m Asian, and my other half is German. I can’t make Asian food all the time because there are certain flavors that he is sensitive too and can’t eat too much. In our household, we try different types of cuisines in the kitchen. I think it’s healthy to expose kids to different cultures and various foods.
This recipe uses hoisin sauce—a reddish-brown sauce that is used often in oriental cuisine (Asian, Thai, Vietnamese). You can find it at your local Asian store and select general grocery stores. I love it!
This is such a fun recipe to make at home with your family and kids, and it’s pretty simple too! It serves 5-6 people.
Jasmine Rice and Thai Chicken Breasts with Broccoli
Ingredients
6 cups jasmine or white rice, cooked
1 pound fresh broccoli, cut into bite-sized pieces
3 chicken breasts, cut into stripes
1/2 cup cup hoisin sauce
2 tablespoon brown sugar
5 tablespoons peanut oil or garlic stir-fry oil
3 cloves garlic, sliced thinly
1 teaspoon fresh ginger, minced
Directions
Before you start preparing the meal: cook the jasmine rice in rice steamer or on the stove, according to packaged instructions.
Cut the fresh broccoli into bite-sized pieces and set aside. Cut the chicken breasts into strips, and set aside.
In a small bowl, combine the hoisin sauce and brown sugar. Set aside.
Heat 2 tablespoons of peanut or garlic oil in a wok over medium high heat. Cook the garlic and ginger until fragrant. Add in the broccoli pieces and stir-fry for 2-3 minutes. Remove broccoli from wok.
Add the remaining oil to the wok and turn the heat to high. Stir-fry the chicken strips until they are cooked through and no longer pink. Return the broccoli to the wok and add the hoisin and sugar mixture.
Stir-fry for 1-2 additional minutes, until all the chicken and broccoli are well coated with sauce.
Serve immediately over jasmine or white rice.
