Best Ever Chinese Chicken

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This easy stir-fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy and on the table in just 30 minutes – what more could you ask for? Affordable, easy to cook and healthy, chicken is as popular in Chinese cuisine – from takeout classics to authentic street food – as it is across the globe.

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A Quick and Easy Weeknight Meal

This Chinese Chicken and Broccoli is perfect for busy mid-week meals because it’s so fast and simple to make.  Plus, you can toss in any meat or vegetables you have.

This truly is dinner on the table in just 30 minutes that’s homemade.  Making Chinese food from scratch isn’t at all complicated. Per serving: 7 SmartPoints; 7 PointsPlus; 6 POINTS (old), Serves: 4

Whether you’re new to cooking or a seasoned cook, this Chinese chicken and broccoli recipe can be made in your kitchen to serve up a simple dinner the whole family can enjoy.

Per serving: 7 SmartPoints; 7 PointsPlus; 6 POINTS (old), Serves: 4

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To Make this Recipe You’Il Need the following ingredients:

Ingredients :

boneless, skinless chicken breasts, cubed

1/2 Tbspcornstarch

1 Tbspsoy sauce

3 Tbsppeanut oil

1green bell pepper, sliced

4mushrooms, sliced

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1/2 lbsnow peas, cut in half

1/2 ccashews

1/4 tspground ginger

1/4 tspcayenne pepper

SAUCE INGREDIENTS

6 Tbspsoy sauce

3 Tbspwhite wine

1/2 Tbspcider vinegar

3 Tbspbrown sugar

1 Tbspcornstarch

1 Tbspoil   

How to Make Best Ever Chinese Chicken : 

In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.

Clean, cut and prepare all ingredients ahead of time, including sauce mixture.

In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.

Remove chicken from pan and set aside on a plate.

Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.

Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.

Return chicken to pan with vegetables, add sauce and stir.

Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

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