GENERAL SAMMY’S CHICKEN
So good you’ll never want to order in Chinese takeout again
Servings
4people
Servings
4people
Ingredients
  • 4 boneless chicken breastscut into ¾ inch cubes
  • 1cup cornstarch (to coat chicken)
  • approx. 4Tbsp cooking oil(I use canola)
  • 3cloves garlicminced
  • ¾cup chicken stock
  • I head broccoli,cut into florets
  • ¼cup peanuts,chopped (can sub with sesame seeds)
  • Steamed white or brown ricefor serving
  • 1/3cup low sodium soy sauceI always use Kikkomon type
  • 2 Tbsp sambal olekcan sub with sirracha
  • 2 Tbsp honey
  • 2Tbsp brown sugar
  • 3Tbsp rice vinegar
  • Juice of 1/2 orange
  • 4Tbsp corn starch
Instructions
  1. Cook rice and keep hot until ready to use.
  2. Prep sauce ingredients and stir until well combined.
  3. In a large bowl, add chicken and cornstarch. Using spatula, mix around to ensure all pieces are coated. Set aside.
  4. In a large pan or pot, heat about 3 Tbsp oil, or enough to cover pan about ¼ inch deep. When oil is hot, using tongs add chicken one piece at a time, shaking off excess cornstarch first. Once golden on one side, flip each piece. Should be about 3 minutes per side. You will have to cook in 2 batches, half at a time.
  5. When chicken is lightly golden, set aside to drain on a paper towel lined dish.
  6. Add 1 Tbsp oil back to pan and add garlic. Cook for about 30 seconds. Add chicken broth and scrape down and brown bits. A wooden spoon will work well for this.
  7. Add sauce to skillet and simmer until thickened, about 3 minutes.
  8. Add broccoli and cook until tender, about 5 minutes. Return chicken to skillet and stir to coat well for 1-2 minutes.
  9. Pour out of pan into a dish and add peanuts to pan cooking on low for 1-2 minutes until slightly toasted and coated. Garnish chicken with peanuts.
  10. Serve with steamed rice. Best if served hot and fresh!