Chicken and Broccoli Chinese Takeout

🧂 Ingredients

• 2 heads Broccoli
• 1 pound chicken tenderloins
• ⅔ teaspoon salt
• ⅔ teaspoon garlic powder
• ⅓ teaspoon black pepper
• 3 cloves minced garlic
• ⅓ teaspoon minced ginger
• ⅙ cup chicken broth
• ⅛ cup soy sauce

  low sodium
• ⅛ cup teriyaki sauce
• 1 tablespoon brown sugar replacement
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 2 teaspoons water

Instructions

• 1 Cut the broccoli into bite-sized pieces. Fill a medium sized pot with about an
  inch of water. Place that on the stove over medium heat and let that come to a
  slight boil.
• 2 Add the cut up broccoli, cover the pot, and steam for about 5-7 minutes,
  depending how you like the broccoli. Once cooked, remove from heat and drain.
  Then set aside.
• 3 Cut chicken into cubes, about one inch by one inch. Place in a large bowl,
  sprinkling on the seasonings and tossing to coat.
• 4 Heat a large pan over medium / medium high heat. Grease with cook spray. Once
  heated, add the minced garlic and ginger, cooking for about 2-3 minutes, until
  fragrant. 
• 5 Add the cut up, seasoned chicken to the pan and cook for a couple minutes on
  each side. It should only take about 10 minutes to cook the chicken. 
• 6 While the chicken is cooking, prepare the sauce. Combine all the ingredients for
  the sauce in one bowl, and the two ingredients for the slurry in another. 
• 7 Once the chicken is cooked, add the sauce to the pan, bringing to a slight
  simmer. Simmer the sauce with the chicken for about 3 minutes, until slightly
  thickened.
• 8 Then, add the slurry and mix that into the sauce. Bring back up to a simmer and
  simmer again for another 3 minutes, until the sauce is to your desired
  thickness.
• 9 Either add the broccoli in and mix everything together or serve on the side. As
  mentioned, there will be plenty of extra sauce for the broccoli and rice. 

Nutrition Info