Chicken Entrée

Chicken and Broccoli with Garlic Sauce

No cooking yesterday…took my basketball team out for pizza.  It’s amazing how much 15 middle schoolers can eat!

Tonight I used a Weight Watchers recipe.  They classify it as Asian, but, in my opinion, it is certainly not.  Just because “chicken and broccoli” are in the name does not make it an Asian recipe!  They even tried to trick me with chop sticks!

Despite the wrong classification, Matt and I enjoyed this recipe.  I started by:

  • chopping about 6 cloves of garlic (twice what the recipe called for – but how can it be a garlic sauce with just 3 little cloves?!)
  • cutting two heads of broccoli
  • slicing 1 pound of thinly sliced chicken (it was on sale!) and seasoning it with s&p and dried thyme.

I then added about 1 tablespoon of EVOO to my heated pan and then added the garlic.  Once it was fragrant, I added my chicken and cooked until slightly brown on both sides…

  • Next, I added my broccoli and covered for about 2 minutes.
  • Add about 1 cup chicken broth and cover for about 5 minutes.
  • Meanwhile, I mixed about 2 tablespoons cornstarch with another 1/2 cup chicken broth to thicken sauce.
  • I added the cornstarch mixture to the chicken, brought to a simmer, and served with white rice.

Overall, I was happy with this meal; not what I expected, but still good flavor.

(Ignore the Saint Patrick’s Day stuff in the background of this one!  I am having a party this weekend which means I will posting my corned beef recipe!  🙂


I'm a middle school math teacher by day and a total food enthusiast by night.

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