This dish is an experiment with the well-known take out dish, chicken and broccoli.
White wine (or rice wine)
White wine vinegar (or rice wine vinegar)
Sriracha chili paste
Salt (to taste)
Pepper (to taste)
Start by peeling your broccoli stalks, and cut them into thin slices. Next, cut them into leaf-like shapes, and place them in a bowl of water with lemon juice.
Next, cut your chicken breast into chunks, and sautée (or use a wok) these with your onion, ginger, and garlic. Deglaze this with white wine, then add soy sauce, white wine vinegar, Sriracha chili paste, lemon juice, salt, pepper, and a touch of sugar.
Next, remove your chicken (it should be just slightly under cooked at this point), and add everything else from your pan to a blender, and blend it well.
Clean your pan with a paper towel, then sautée your chicken to finish cooking and to develop a nice color.
When the chicken is done, sautée your broccoli stalks briefly (these cook very quickly), then remove from the pan.
Next, strain the mixture that you blended back into your pan and bring your sauce together. You can add more wine, soy sauce, Sriracha, and seasoning as needed, then reduce it until it’s a nice consistency (you could also use corn starch, but you don’t need it here).
When the sauce has thickened, finish with lemon juice, and you’re ready to plate.
Serve your chicken with steamed rice, garnish with scallions, and enjoy.