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.