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2 chicken breasts or 1 pound beef steak, partially frozen
4 tablespoons Glicks Soy Sauce
1/8 teaspoon black pepper
1/4 teaspoon paprika
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 bunch broccoli
4 tablespoons oil, divided
1 cup mushrooms, sliced
1/2 teaspoon salt
1/4 cup water
2 teaspoons cornstarch or flour
1 cup Manischewitz Chicken Broth or liquid from mushrooms
Cut chicken into 1/8-inch slices.
Sprinkle pepper, paprika, and garlic. Add soy sauce and allow to stand for 15 minutes.
Cut broccoli head into individual florets. Slice broccoli stems and mushrooms.
Heat two tablespoons oil in skillet. Add broccoli, mushrooms and salt. Stir-fry for two minutes.
Add water and cook, covered, for three to five minutes. Remove from skillet.
Place two tablespoons oil into skillet with the chicken. Stir-fry for three to five minutes.
Add vegetables. Dissolve cornstarch in broth and add. Cook for one minute or until thickened.
Serve with rice or noodles.
Styling and Photography by Sarah Husney
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Freezes? Hi! Do u think I can freeze this dish?
I think so. It might get watery. But I have frozen Chinese food before and it’s not bad warmed up. But for a weeknight dinner. NOt Shabbos meal, I think.
Chinese style chicken with broccoli It seems like some steps are missing. What do you do with the chicken after you let it stand for 15 minutes? When do you add it to the pot?
Thank you
Good catch. I will look into it.
all fixed! Thanks for the heads up.
Soy sauce can be substituted with TJ’s coconut aminos.
What can I use instead of soy sauce. It’s quite salty.?
I would either use less or you can also replace with coconut aminos which is less salty.
Delicious!! made it for first night rosh hashana and it was really good!
Delicious dinner! This recipe was a HUGE hit! My non-broccoli eaters enjoyed it too 🙂