Spicy Broccoli Chicken w Baby Corn

We originally had planned on making sesame chicken (our favorite Chinese dish) but opted for something healthier and less oily–spicy broccoli chicken with baby corn in a sesame sauce. We made the original sesame sauce but spiced things up with arbol chili peppers and a good dose of spicy garlic chili sauce. We thought the arbol chilis were going to be on the hotter side but that wasn’t the case. All we got was a mere tingling sensation on the tongue, when in fact we were looking for some sweat beading on the forehead and grab-for-the-water action but to no avail. Regardless, the sauce was given an A+ by the taste testers.  I too enjoyed the dish immensely (food rarely tastes good to me when I cook and eat it) but nothing beats the extra greasy and msg-filled deliciousness of original Chinese.

 

Here are the ingredients for our stir fry tonight. We are hoping these chile de arbol will bring some extra kick to our dish.
I like to steam broccoli and bring them together at the end. Sauteing large pieces of broccoli and timing them perfectly with the rest of the ingredients can be a challenge.
Got a few things going on here. Making two sauces: one spicy for the adults and the other sweet and tangy for the kids.
After stir frying the chicken pieces in olive oil for about 10 minutes, bring the vegetables to the mix and saute for another 5 minutes.
Bring the sweet and tangy sauce (actually sesame sauce) into the mix and cook for another 5 minutes.
For the spicy sauce, we added extra chili peppers, hot sauce, and crushed sesame seeds.
After all that work plating, I forgot the steamed broccoli florets waiting in the pot.

 

Servings: 4 people
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:

  • 2 lbs boneless chicken breasts, cut into chunks
  • 2, 3 carrots, cut into thin ovals
  • 1 can baby corn
  • 1 can water chestnuts
  • 2 broccoli crowns, cut into florets
  • 9, 10 dried arbol red chili peppers
  • 1 tbsp garlic chili sauce (or Sriracha sauce)
  • 2 cups chicken broth (or 14 oz can)
  • 1/2 cup water
  • 3 tbsp brown sugar
  • 1 tbsp cider vinegar (or white vinegar)
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 1 garlic, minced (or garlic powder)
  • 1/4 cup cornstarch (mixed with equal parts water)
  • 1 scallion, cut thinly (garnish)
  • 1 tbsp sesame seeds (garnish)
Directions:

 

  • Dice chicken breasts into about 1-inch chunks. Heat olive oil in a large non-stick skillet or frying pan. Saute chicken pieces for about 10 minutes or until slightly browned.
  • Add all the vegetables (pre-cut according to preference) and stir-fry another 5 minutes.
  • In a saucepan, mix together chicken broth, water, vinegar, soy sauce, sesame oil, garlic chili sauce, arbol chili, and minced garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes. If the sauce has not thickened up, prepare a half & half mixture of cornstarch and water and add to the sauce. Stir constantly to avoid clumping.
  • Pour sauce into the skillet/pan and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate.
  • Garnish with scallion slices and sesame seeds. Serve with rice immediately.

 

*Just a reminder to continually taste-test your sauces (especially when making them separately) throughout the cooking process. Even the most exact measurements of ingredients do not produce the same results. What’s spicy, salty, bland, sweet, and sour to me will most likely be different for you. This helpful tidbit works well with all recipes and it’s something I was reminded of while making this dish. ^^

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