Captain’s Chicken and Broccoli Stir-Fry

Let this delicious Chicken and Broccoli stir-fry dance on your taste buds.  A blend of Caribbean and Asian flavor with a dash of heat.

Step One: Cooking the rice

• 1 cup of rice (makes 3 cups of cooked rice)
• 2 cups of water

Bring water to a boil and add the rice. Stir once. Cover the pot and return water to a boil. This usually takes about 15 minutes to cook. Check on the rice about 4 minutes before the timer goes off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom. A little bit of moister is good so that the rice does not dry out while you prepare the rest of your dish.

Step Two: Prepping the Chicken, Carrots and Broccoli

Ingredients

• 4 large skinless, boneless chicken breasts
• 2 cups of broccoli florets
• 1 cup of carrots

While still slightly frozen, cut up the chicken breast into cubes. Don’t make the pieces too large. Steam the broccoli florets and carrots until crisp and slightly tender. Make sure not to overcook the broccoli and carrots.

Step Three: Mixing the Sauce for the Chicken and Broccoli Stir-Fry

Ingredients

• 2 tablespoons of soy sauce
• 1 tablespoon of orange juice
• 1 ½ tablespoons of Mango Medley Crushed Pepper Sauce
• 1/2 tablespoon of red wine vinegar
• 1 tablespoon of cane sugar
• 1 teaspoon sesame oil
• 1 teaspoon of red pepper flakes
• ½ tablespoon of cornstarch
• ¼ tablespoon of black pepper
• ¼ tablespoon of garlic powder
• ¼ teaspoon of ginger

In a small bowl whisk together the soy sauce, orange juice, red wine vinegar, brown sugar, Mango Medley Crushed Pepper Sauce, oil, red pepper flakes, garlic powder, ginger and cornstarch.

Step Four: Cooking in a Wok

Set wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.

Add the chicken back to the wok along with the sauce, and let simmer until the sauce has reduced down a bit and thickened. If the sauce does not get as thick as you would like, mix 1 teaspoon of cornstarch with ¼ cup of cold water and slowly add this mixture to the sauce to achieve your desired thickness

Add the steamed broccoli, toss and serve over rice. Sprinkle a few sliced almonds on top if you wish.

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