While rummaging through some of the many food pics from the past few years, I found one that I still remembered vividly for its rich taste and combination of fresh ingredients. It’s basically a simple version of broccoli chicken but with a few more ingredients to give it some more character. The added yellow bell peppers and shrimp provided an extra level of texture and taste to an already flavorful dish. Another thing I remembered while eating this stir fry was the absence of anything spicy in the pantry. The addition of hot peppers or even crushed chili peppers would have elevated this dish from “very good” to “weekly menu item.” And now that I have rediscovered this dish, I will get to try an updated version with red chili peppers at my disposable. I thoroughly enjoyed the dish (food rarely tastes “good” to me when I cook and eat it myself) but this was one of those rare occasions where I wished for more. Lastly, this dish would give many Chinese restaurants a run for their money, minus the MSG “good” stuff and sometimes questionable cooking practices.
Servings: 4 people
Prep time: 20 minutes
Cook time: 30 minutes
- 2 lbs boneless chicken breasts, cut into chunks
- 1 lb medium or large shrimp, shelled & deveined
- 2 yellow bell peppers, seeded & cut into strips
- 2 broccoli crowns, cut into florets
- 2 cups chicken broth (or 14 oz can)
- 2 tbsp brown sugar
- 1 tbsp cider vinegar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3, 4 garlic cloves, finely minced (or garlic powder)
- 1/4 cup cornstarch + 1/4 cup water
- sesame seeds (garnish)
- 1 tbsp ginger (optional)
- 2 tbsp olive oil
- Cut chicken breasts into about 1-inch chunks or flat pieces. Heat olive oil in a large non-stick skillet or wok if available. Saute chicken pieces for about 5 minutes or until slightly browned. Then add the shrimp, cooking another few minutes until cooked through. Add broccoli and bell pepper, saute a few minutes enough to retain crispness.
- In a saucepan, mix together chicken broth, cider vinegar, soy sauce, sesame oil, and minced garlic. Bring to a boil over high heat, stirring constantly, a few minutes and then reduce to low. Add cornstarch/water mixture, simmer and stir vigorously to avoid clumping.
- Pour sauce into the skillet and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate.
- Garnish with sesame seeds and serve with rice .
*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 usually do not produce the same results. What’s spicy, salty, bland, sweet, and sour to me will most likely be different than your taste profile. This helpful tidbit works well with all recipes and it’s something I remind myself while cooking.