Any american football fans around? Rumor has it that if you live stateside, Sunday night football is holy. Apparently there is even a theme song welcoming viewers back. Part of the tradition also includes ordering take-out (usually pizza) – the best part in my opinion. Personally, not being such a fan of the sport, one can easily reach a compromise with moi regarding what TV channel will run if the words take out and seamless are mentioned. (Un)lucky for me – my better half is currently based in Trumpland, so I actually have to hang out in New York occasionally. First thing I ever ordered on seamless? Sesame Broccoli Chicken – sticky take away heaven.
Now, sadly, my home town doesn’t offer such a tasty range of unhealthy goodness delivered straight to your doorstep. My solution? Try to recreate. What occasion? Sunday night Academy Awards. Instead of drowning in ones sorrows about celebrities and their perfect bodies, one can drown in some sticky home-made chinese dish. Doesn’t sound too bad? Also, sooooo much better than football. So if you’re still arguing about what’s for dinner – head to the shops and have a go! I guarantee you will not be disappointed.
Sesame Broccoli Chicken
Serves 4
You’ll need
800g chicken breast, diced
3 eggs, slightly beaten
10 tbsp flour
10 tbsp cornflour
1/2 tsp salt
1/2 tsp garlic salt
2 tsp paprika
1/2 tsp pepper
5 tbsp olive oil
800g broccoli, divided into florets
For the sauce
4 tbsp honey
2 tbsp rice vinegar (alternatively you can use white wine vinegar)
6 tbsp ketchup
4-5 tbsp sweet chilli sauce
4 garlic cloves, crushed
8 tbsp soy sauce
4 tbsp brown sugar
To serve
Basmati rice, Sesame seeds, diced spring onions
- Start by dicing the chicken and dividing the broccoli into florets if you haven’t done so already.
- Place your eggs in a shallow dish, the cornflour in another shallow dish and the flour into a third dish. Add the salt, pepper, garlic salt and paprika to the flour and combine.
- Bring a large pot of water, with a tiny bit of salt, to boil. Blanch your broccoli for about 2 minutes. Drain and set aside.
- Heat your oil in a deep frying pan or wok.
- Piece by piece, cover the chicken in cornflour, then dip it in the egg (making sure it is completely covered) and finally cover it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You will have to cook this in two or three batches, depending on the size of your pan. Once cooked, remove from the pan into a bowl or onto a plate lined with kitchen paper.
- Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat for about 2 minutes, until the sauce reduces by half. Add the chicken and broccoli and toss in the sauce to coat. Cook for 1-2 minutes until hot.
- Serve with rice and top with sesame seeds and spring onions.
The Medical Gourmet 