Chicken & Broccoli with General Wu

Asian Style Chicken with rice and broccoli

Serves for 2

Takes 25 minutes


1/2 pound of skinless, boneless chicken thighs, thinly sliced

2 tbsp WUJU General Wu’s Sauce

1 tsp soy sauce

1 tbsp sesame oil

2 bunch of broccoli  florets

1 medium lotus root, peeled and thinly sliced

Pinch of salt and pepper

1 cup of rice

1 tbsp oil

Salt to taste



Preheat oven to 425F (220C)

In a medium bowl add the chicken, General Wu’s Sauce, soy sauce and sesame oil. Toss it well and let stand for 20 minutes.

Cook the rice. Combine 1 cup of rice and  1 ½ cups of water in a medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and simmer for 20 mins, or until liquid is absorbed. Remove from heat. Let stand for 10 minutes.

In a large nonstick skillet add the chicken mixture and cook, stirring, until the chicken is just cooked through, about 2 minutes. Set aside.

In a large bowl toss the broccoli florets, sliced lotus root, salt, pepper, and oil until lightly coated. Arrange vegetables on a baking sheet lined with parchment paper or aluminum foil. Roast for 16-20 minutes until cooked through and lightly browned. Check by poking with a fork.

Serve with the rice and chicken.