How To Make Chicken & Broccoli - Marley Spoon Review

Описание: Today we are making Chicken & Broccoli! Boyg will walk you through the ingredients and the steps it takes to make this amazing receipt from Marley Spoon. He also will review the receipt and the Marley Spoon service.

Three-Cup is a Taiwanese dish loved for its ease, homeyness, and flavor. The name comes from the lack of measurements of the main ingredients, which can vary from kitchen to kitchen. Here we stir-fry cubed chicken thighs in an umami sauce made with tamari, sesame oil, brown sugar, and vinegar. Crisp, fried ginger, garlic, and scallions on top add a delightful crunch. It's the perfect sweet and salty take-out style dish!

INGREDIENTS:
¼ oz fresh mint
10 oz pkg cubed chicken thighs
2 oz dark brown sugar
½ oz toasted sesame oil
2 oz tamari
1 oz fresh ginger
garlic
1 oz scallions
½ lb broccoli
5 oz jasmine rice
Oil
white wine vinegar
Salt
Pepper


RECIPE:
1. Cook rice: In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt. Bring to a boil over high. Cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients: Trim ends from Chinese broccoli; cut crosswise into ½-inch pieces. Trim scallions; cut into 1-inch pieces. Thinly slice 2 large garlic cloves. Peel and slice half of the ginger into thin matchsticks. In a small bowl, whisk to combine tamari, sesame oil, brown sugar, and 3 tablespoons vinegar; season to taste with salt and pepper. Set sauce aside until step 6.

3. Cook broccoli: Heat 1 tablespoon neutral oil in a medium skillet over medium-high. Add broccoli stems and leaves and season with a pinch each of salt and pepper. Cook, stirring, until crisp-tender and browned in spots, about 3 minutes. Transfer to a bowl and cover to keep warm.

4. Fry aromatics: Heat 1½ tablespoons neutral oil in same skillet over medium-high. Add sliced garlic, ginger, and scallions, and a pinch of salt; cook, stirring, until fragrant and lightly golden, about 30 seconds. Use a slotted spoon to transfer aromatics to a plate; leave any remaining oil in skillet.

5. Brown chicken: Pat chicken dry and cut into 1-inch pieces, if necessary; season all over with salt and pepper. Heat reserved oil in same skillet over medium-high. Add chicken and cook, without stirring, until deeply browned underneath, 2–3 minutes (chicken will not be cooked through). Meanwhile, pick and coarsely chop mint leaves; discard stems.

6. Finish & serve: Carefully stir in sauce to skillet with chicken (it will steam up); cook, stirring occasionally, until chicken is cooked through and sauce is reduced by half, 4–5 minutes. Fluff rice with a fork. Serve rice in bowls topped with broccoli. Spoon chicken and sauce over top. Garnish with chopped mint and fried ginger, garlic, and scallions. Enjoy!



If you like to try Marley Spoon & get a great deal and support this channel use the link below:

https://marleyspoon.com/v/8D8D1B

#cooking #Marley Spoon #UdonStirFry #Yum
#Pork #Udon #StirFry


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