Persimmon-Ginger-Sweet n’ Sour Chicken & Broccoli
The star of this stir fry is my “Persimmon-Ginger-Sweet n’ Sour Sauce” which you need to make first. Fuyu persimmons have a very short harvest season, lasting about a month in the fall. However, the sauce can be preserved to enjoy throughout the year in recipes such as this. It’s healthy and quick and packed with flavor. Happy Cooking!
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. In a gallon size zip top bag add: chicken, cornstarch, salt and pepper to taste. Seal bag and shake to coat chicken evenly.
  2. Heat olive oil in a large skillet over medium-high heat. Add coated chicken pieces to hot oil in a single layer; cook until bottom is lightly brown. Turn chicken over and continue to cook until lightly browned and cooked through; about 5-7 minutes.
  3. While chicken is cooking: Place broccoli florets in a microwave safe bowl; add 3 tablespoons water and cover with plastic wrap. Cook in microwave 3 minutes. Uncover and immediately drain water. Set aside.
  4. After chicken has cooked through, reduce heat, and stir in sauce to coat chicken evenly. Next stir in steamed broccoli and cook over low heat until broccoli is heated through.
  5. Serve over steamed white rice.