Chicken with Broccoli

I was craving takeout-style chicken broccoli and had all the ingredients on hand to try it out. Martin Yan’s brown sauce was the building block for this easy stir-fry.

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For the stir fry:
1 pound chicken breast
3 cups broccoli florets
1 onion, sliced
1 tbsp coconut oil

For the sauce:
2⁄3 cup soy sauce
1⁄2 cup chicken broth
1⁄3 cup rice wine
3 1⁄2 tablespoons sugar
1 tablespoon sesame oil
1⁄4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water

Heat oil in pan. Sautee garlic and ginger for a minute. Combine all ingredients but cornstarch and cook a few minutes. Combine cornstarch and water. Add to sauce and thicken 1-2 minutes. Set aside until ready to serve.

Heat coconut oil in pan. Brown onions a few minutes. Add chicken and cook until brown and cooked through. Remove from pan. Add broccoli and cook a few minutes. Add chicken and onions back to pan with sauce and heat through.

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