This is one of my favorite dinner recipes. I make this once or twice every couple of weeks and it’s always well received.
Here is what you will need:
- 1 Boneless, Skinless Chicken Breast cut into very thin pieces
- 1 Small-Medium size Head of Broccoli chopped
- 1/2-1 Cup of Baby Carrots cut in half
- 2 cloves of Garlic minced (divided)
- 3 tbsp. Brown sugar
- 1 tbsp. Dijon mustard
- 3 tbsp. Soy sauce
- 2 tbsp. Honey
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Water
- Hot Sauce
- Cayenne Pepper
- Ground Thyme
- Onion Powder
- Chili Powder
- Red Pepper Flake
In a medium sauce pan heat enough water to cover carrots and broccoli. Bring water to a boil and drop in the carrots allowing them to boil for 2-3 minutes, add broccoli and continue boiling for another 1-1 1/2 minutes. Remove the vegetables from heat strain and rinse with cold water or immerse in ice bath to stop them from cooking. This will ensure that they don’t over cook and become rubbery or wilted.
While the vegetables are boiling begin to mix the sauce by adding the following ingredients, brown sugar, soy sauce, water, olive oil, honey (if you add this after you have used the spoon for the olive oil, it won’t stick to the spoon as much), hot sauce, cayenne pepper (to taste), 1 clove of minced garlic and Dijon mustard. Mix the ingredients well as you add them. Sometimes the Dijon mustard doesn’t like to mix in with the sauce completely, but mix as well as you can. Set to the side.
In a small bowl or ramekin blend together salt, pepper, onion powder, thyme and chili powder. Set to the side.
If you have not already cut the chicken, do that now. Heat a large saute pan or skillet over medium-low heat add some oil. I use olive oil, but you can use your preference. Once you pan is nice and warm, I consider a pan warm when I can hover (DO NOT TOUCH THE PAN) my hand above it for about 3-5 seconds before I have to pull my hand away, add your garlic and a pinch of red pepper flake. If you don’t want to use your hand to test the heat of the pan, take a small piece of garlic and drop it onto the pan; if it makes a noise it’s ready. You don’t want to burn the garlic, just heat it to release some of its aroma. Saute the garlic and red pepper flake until the smell of the garlic starts to permeate the area. Now it’s time to add the chicken. You will want to turn the heat up just a tad over medium before adding the chicken. I like to place the chicken in the pan then season with the spices from the ramekin, but you can preseason on the cutting board if you like.
You want to cook the chicken for just a few minutes until it is no longer pink. Once your chicken is white add your vegetables and saute well for a few minutes. I usually turn the heat up a bit again at this point to medium high. Once your vegetables are warm, add the sweet and spicy sauce and blend well to coat. I usually let this cook for another 4 to 5 minutes stirring occasionally. Once your chicken is cooked through and your vegetables are hot remove from heat and strain the sauce into a bowl. I usually serve this dish over rice so I plate the rice, add the chicken and vegetables then let everyone add as much or as little sauce as they like.
If you are making rice to go with this meal, I leave it to you to decide which type you want to use. I have found that basmati rice is excellent with this dish, but long grain or wild rice works as well.
If you have any questions about this dish, please feel free to contact me for further information.