plum sauce

I usually make an orange glaze-type sauce for stir fry. A little OJ, honey, vinegar, soy sauce, and corn starch mixed together and then poured into the stir fry the last two minutes or so. It's usually really good!

My hubby does all the cooking and he recommends using oyster sauce, sesame oil, hoisin sauce, lite soy sauce (we use kikkomen lite soy with the green label) cornstarch and water. You can get these items really cheap at an Asian food store instead of the regular grocery store. Or you could do your veggies, throw the chicken in (before breading) and cook it until it's about half done. Pull out the chicken and let it cool for a few minutes then bread it. Through the chicken back in and finish cooking it. Then through the veggies in with it and add some lite soy, corn starch and water mix and it should thicken to a nice lite sauce and your chicken will have that onion and broccoli flavor cooked right into them. Don't have too much fun!!!

Tracy

My first thought is sweet-n-sour sauce, like pinja suggested. Yummy with that breaded chicken.

very nice xoxoxxoxooxox

this recipe tastes just like the Chinese restaurant,but not at 10.00 an order, it's a little sweet and a little spicy, yum! Anna

*

For the Chicken

* 1 large egg, beaten
* 1/4 teaspoon salt
* 1 pinch black pepper
* 2 tablespoons cornstarch
* 1 lb boneless skinless chicken thighs, cut into 1 inch cubes

For the Sauce

* 2 1/2 tablespoons dark soy sauce
* 1 teaspoon minced garlic
* 1 tablespoon minced fresh ginger
* 2 tablespoons hoisin sauce
* 3 teaspoons sugar
* 3 teaspoons chinese rice wine vinegar
* 1 1/2 teaspoons dry sherry

For the Rest

* peanut oil
* cornstarch, for dusting
* 8 small dried hot chili peppers
* 1/4 cup finely sliced green onion
* 4 cups broccoli florets, steamed

1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
4. Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
6. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7. turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8. Pour off all but 1 1/2 tbsp. of the oil from the wok.
9. Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
10. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11. Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12. add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
13. Place on platter; and garnish with steamed broccoli florets.
14. Serve with rice.

We usually just buy fresh heads of broccoli and cut the florets off of it. We do use the stems in some things, like when we fry it in olive oil. The Saucy Broccoli Chicken Bake looks delicious. I will have to put that on one of our menus.

We usually make a Chicken & Broccoli Braid Recipe. The recipe you can find here - http://homesteadcarnival.blogspot.com/2009/02/pampered-chef-chicken-broccoli-braid.html It's delicious and easy to make. We make a pie crust dough for the crescent rolls. It's fairly easy to make.

The photo of the broccoli stirfry looks great. We are always looking for new recipes to try. :)

Miss Rachel
http://dixonhomestead.com/rachel