One of my friends on my Facebook page last week mentioned that she had made chicken and broccoli, but she didn’t like it because it was too salty. So, I told her I would make it this week and do a post on it. I can’t guarantee this is that much less salty though, but I tried!
I think one of the issues is what soy sauce you use. They are not all the same! I know they make low sodium, but I’ve never been a fan of low sodium products and prefer to cut salt in other ways ( tasting food before salting it, not adding much when cooking, etc). I generally use Kikkoman soy sauce.
Chicken and Broccoli Stir Fry
about 1 pound chicken breast, sliced very thin
3 cups cut broccoli
2 cloves garlic
1 cup chicken stock or broth
5-6 tablespoons Kikkoman Stir Fry Sauce
1 tablespoon Kikkoman Soy Sauce
1 tablespoon green onions
1 teaspoon green onions, sliced thin
1 tablespoon canola or sesame oil
Rice ( prepare according to package directions)
Slice the chicken breast into thin strips, like this:
Chop the broccoli into medium to small florets, like this:
In a wok or large frying pan saute the broccoli and garlic in the chicken stock over high heat until broccoli is just beginning to soften, about 5 minutes. Remove broccoli, garlic and stock to a large bowl and set aside. Reduce heat to medium and add oil ( I would have preferred sesame oil, but I was out so I used canola). Add chicken and cook, stirring often, until chicken is no longer pink. Add broccoli mixture back into the pan and add stir fry sauce, soy sauce, sesame seeds, and green onions. Allow to come to a boil, reduce heat and simmer for about 5 minutes or until the sauce reduces slightly and is absorbed slightly by the chicken. Serve over rice ( I used brown).
I know it’s still somewhat salty but I’ve never really had a Chinese Chicken and Broccoli that wasn’t. If you would really prefer less salt, use low sodium stir fry sauce and soy sauce. What do you think?