Ingredients
1/2
cup reduced-sodium chicken broth
3
tablespoons rice vinegar
3
tablespoons reduced-sodium soy sauce
2
teaspoons hoisin sauce
1
teaspoon cornstarch
1
teaspoon packed dark brown sugar
1
teaspoon chili paste
1
lb uncooked chicken breast tenders (not breaded)
2
tablespoons cornstarch
1/4
teaspoon pepper
2
tablespoons vegetable oil
1
bunch fresh broccoli, broken into florets (about 3 cups)
1
teaspoon grated gingerroot
5
dried Thai chiles, seeds removed
1
clove garlic, finely chopped
4
green onions, chopped (1/4 cup)
2
cups cooked brown rice
Preparation
Place steamer basket in 3-quart saucepan; fill with water. Heat over medium-high heat to boiling.
Meanwhile, in small bowl, beat chicken broth, vinegar, soy sauce, hoisin sauce, 1 teaspoon cornstarch, the brown sugar and chili paste; set aside.
Cut chicken into bite-sized pieces. In shallow dish, stir together 2 tablespoons cornstarch and the pepper. Add chicken; toss to coat.
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes on each side or until light golden brown and no longer pink in center.
Meanwhile, add broccoli to steamer basket in saucepan; cook 5 minutes or until crisp-tender.
Remove chicken from skillet; place on plate and set aside. Return skillet to heat. Add gingerroot, chiles and garlic; cook 1 minute. Return chicken to skillet. Add broccoli and sauce; stir to combine. Cook 3 to 4 minutes, stirring occasionally, until sauce is reduced to a thick glaze. Stir in green onions. Serve over brown rice.
