Chicken Broccoli Bowls

This is a recipe from Rachel Ray that has a Chinese flare to it. It goes well over rice and I like the soy sauce and ginger. I made it a few nights ago when Bill was here visiting us. Enjoy!

Chicken Broccoli Bowls

Serves: 4
Prep:10 minutes (plus standing)
Cook: 20 minutes

3 cloves garlic
3 Tbsp. soy sauce
2 Tbsp. sugar
1 1/2 Tbsp. cornstarch
Salt and Pepper
6-8 chicken tenders - cubed
3 Tbsp. olive oil
1 bunch broccoli - broken into florets
2 scallions, white and green portions, thinly sliced separately

1. In a medium bowl, whisk together half of the garlic the soy sauce, sugar and 1/2 Tbsp. cornstarch; season with salt and pepper. Add the chicken and toss; let stand for 20 minutes. In a small bowl, whisk together 1/2 cup water and the remaining 1 Tbsp. cornstarch.

2. In a large skillet, heat 1 Tbsp. oil and the remaining garlic over medium heat. Add the broccoli and season with salt and pepper. Cook for 1 minute. Add 1/4 cup water and cover and steam until crisp-tender, 3 to 4 minutes. Transfer broccoli to a plate.

3. Add the chicken mixture and scallion whites and cook, stirring until the chicken is just cooked through, about 2 minutes. Stir in the broccoli, then stir in the remaining cornstarch mixture. Cook until the liquid thickens, about 30 seconds. (I always add more cornstarch to make it thicker). Remove from heat and stir in the scallion greens. Serve with rice.