Oh my goodness…this recipe for P.F. Chang’s Ginger Chicken With Broccoli was so good!
I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved P.F. Chang’s China Bistro entree.
The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run. YES! -this is an amazingly delicious entree!
The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too!
Recipe Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, (published 2010)
- 2 large eggs, beaten
- 2 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 large boneless, skinless chicken breasts, thinly sliced
- ½ cup soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons granulated sugar
- ½ cup chicken broth
- 3 cups chicken broth
- 8 oz. fresh broccoli florets
- 3 Tablespoons vegetable oil
- 2 Tablespoons minced, peeled fresh ginger
- 2 Tablespoons minced green onion (green and white parts)
- 1 teaspoon minced garlic
- ¼ cup cornstarch
- 1 teaspoon sesame oil (found in Asian section of most grocery stores)
- Steamed rice, for serving
- At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
- Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
- Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about ¾ of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
- After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
- Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
- Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix ¼ cup cornstarch with ½ cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
- Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!
Here’s one more to pin on your Pinterest boards!