Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
- 4 cups fresh broccoli florets
- 4 medium carrots, julienned
- 1 can (8 ounces) sliced water chestnuts, drained
- 6 garlic cloves, minced
- 3 cups reduced-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup cornstarch
- 1/3 cup water
- Hot cooked rice
Reviews
This was very good. If you use fresh broccoli and carrots, they do not get mushy if you follow the 3-4 hour instruction. Both had good crunch.
This recipe was not that great.First mistake is cooking broccoli in with every thing else was not a good idea,I was mush which it would be if you had to cook it for 3 to 4 hours. I should have known better than to cook it for so long. Broccoli should be (somewhat) on the crunchy side Will not make it again.