My least- absolute LEAST- favorite part about cooking is the cleanup. I seriously loathe putting away dishes, or scrubbing, or even trying to play Tetris with our dishwasher. Yes… we have a dishwasher. I know, I shouldn’t complain… but I do anyway.
I also have similar feelings towards doing the laundry, in case you’re interested. Perhaps that’s for another post.
Because I hate doing dishes so much, in my mind, there is nothing better than a one-pot dinner. And this one is one of the easiest and most flavorful I’ve come up with- a real bang for your buck meal.
I had never worked with Chinese broccoli (or broccolette) before- but its very similar to asparagus in that a quick parboil gets it primed and ready for sauteing. It’s got a great flavor that works great in this stirfry- plus you can’t beat that bright green color.
Go nuts here with the flavors and vegetables you like or have in your pantry at the time- although the cherry tomatoes add a real nice tart sweetness that works great with the garlic. But that’s the great thing about stirfry… anything goes!
Stir-Fried Chicken with Chinese Broccoli
- 4-6 stalks chinese broccoli
- 2 tbsp canola oil
- 1 lb chicken tenders, chopped into chunks
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 scallions, sliced
- 2 cups white rice, cooked
1) Start by boiling about 2 cups of water in a pan. Once boiling, add the chinese broccoli and let blanch for 2-3 minutes, until the green color is really popping. Drain the broccoli, discard the water and dry off the pan with a towel.
2) Return the same pan to medium heat. Once pan is hot, add the oil. Add the chicken chunks one at a time, making sure they are spread out in one layer on the pan. We want to get a nice crust here on the chicken, so do not move them around once they are in the pan. Let cook for about 5-6 minutes, then flip the chicken chunks to get the other side brown. Let cook for another 5 minutes, then remove to a plate layered with a paper towel to catch the grease. Keep pan on the heat.
3) Add the garlic to the same pan and lightly brown, being careful not to burn. Add the blanched chinese broccoli and tomatoes, and saute for a minute.
4) Add the soy sauce and rice vinegar, and add back in the chicken. Cook for another minute to let the flavors meld, then serve over rice. Sprinkle scallions over top, and enjoy!
What’s your least favorite part about cooking?