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Lemon Soy Chicken and Broccoli
Lemon Soy Chicken and Broccoli has tender bites of chicken and broccoli tossed in a flavorful lemon soy sauce. Serve it over cooked rice with more lemon zest on top.
Ingredients
Cooked white rice, for serving
1 pound boneless skinless chicken thighs
1/2 pound boneless skinless chicken breasts or tenders
2 whole eggs, beaten
1/2 cup, plus 2 tablespoons corn starch, divided
1 pound broccoli, trimmed down to about 12-ounces florets
1/2 cup chicken stock or broth
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh lemon zest, plus more for serving
3 tablespoons granulated sugar
1/4 cup soy sauce
5 tablespoons peanut oil, divided
1/2 pound sweet onion cut into large strips (1 1/2 – 2 cups)
2 teaspoons fresh garlic, minced
1 tablespoon fresh ginger, grated fine
1 pinch red pepper flakes
Instructions
- If serving this dish with white rice, start that now per package directions.
- Cut chicken into 2-inch pieces and place into a medium bowl.
- Add beaten egg and toss to coat, then add ½ cup of the corn starch and again, toss to coat. Set this aside for now.
- Heat a medium pot or large saucepan half filled with water.
- Fill a bowl with ice water.
- Once water is boiling, plunge broccoli florets in, cover and time 30 seconds. Remove to a colander to drain then plunge into the ice water to stop the cooking process. Drain and set aside.
- In a two-cup glass measuring cup, measure out chicken stock. Then add lemon juice, lemon zest, sugar, soy sauce and the two tablespoons of corn starch and whisk to combine. Set it aside.
- Heat a wok over high with four tablespoons of peanut oil. Let it get hot enough to start to smoke.
- Using medium tongs, start adding pieces of chicken to just cover wok bottom and using long tongs, flip and cook on both sides (about 2-3 minutes per batch depending on how hot your wok is). Use spider or long tongs to remove to a bowl. Continue with this process cooking in batches and adding to the bowl until all the chicken has been cooked.
- Keep the burner on high and add the last tablespoon of oil and once hot, add the onions and toss and cook for about three minutes or until the onions start to soften.
- Add the garlic, ginger and pepper flakes and cook for one minute.
- Whisk the sauce to redistribute the ingredients, then add to the wok. The sauce will thicken as it heats, about one minute.
- Add the cooked chicken and blanched broccoli and heat just to serving temperature.
- Serve over the cooked rice and grate some additional lemon zest over each portion.
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Find it online: https://www.afamilyfeast.com/lemon-soy-chicken-and-broccoli/
