| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 535 | 23g | 3g | 55g |
| sugars | fibre | protein | salt |
| 9g | 6g | 41g | 4.3g |
Why I Love Chinese Golden Branches and Jade Leaves
From the salty breeze of the Maine coast to the aromatic flavors of Asian cuisine, there’s an undeniable magic in blending culinary influences. This magic comes to life in my rendition of a Chinese classic, the Golden Branches and Jade Leaves. Despite my love for traditional New England seafood, there’s a certain allure in exploring other global cuisines, Chinese cooking being one of my favorites.
A Culinary Journey Worth Embarking On
Golden Branches and Jade Leaves, despite its Chinese origin, has such a miraculous ability to resonate with anyone regardless of their food preferences. This recipe folds in a medley of colors, tastes, and textures into one irresistible dish. I find myself drawn to it time and time again, often sharing it during family meals with my daughters, Erin and Samantha. It pairs beautifully with other traditional Chinese dishes, like Stir-Fried Bok Choy or Cantonese Steamed Fish.
Inspiration Beckons
Inspiration comes in many forms, and sometimes from the most unexpected places. Take, for instance, world-renowned, Michelin-starred chef Gordon Ramsay, who is no stranger to invoking both local and global flavors in his renowned dishes. His love for fresh ingredients and unique, wholesome flavors reflects in this dish. While there might not be a direct influence from his culinary repertoire, his ‘global local’ approach certainly inspired me to put my spin on Golden Branches and Jade Leaves.
While my heart still lies with the clinking of lobster cages and the mellow aroma of clam chowder, it’s recipes like Golden Branches and Jade Leaves that push my culinary adventure further each time. So here’s inviting you to come aboard this gastronomic journey, exploring world cuisines from the comfort of your kitchen!
What You’ll Need
- 1/2 cup of Soy Sauce
- 1/4 cup of Dry Sherry
- 1/4 cup of Chicken Broth
- 2 tablespoon of Honey
- 2 tablespoon of cornstarch
- 1 tablespoon of fresh Ginger, minced
- 3 cloves of Garlic, minced
- 2 pounds of boneless, skinless Chicken Breasts, cut into thin strip
- 1/2 cup of Canola Oil
- 2 cups of chopped Broccoli Florets
- 2 medium Bell Peppers, sliced
- 1 cup of Snow Peas
- 1 medium Onion, thinly sliced
- 1 can of water chestnuts, drained and sliced
- 1/4 cup of unsalted Dry Roasted Peanuts
- 6 servings of cooked white Rice
Method
Step One
Start by creating your sauce. Take a medium-sized bowl and combine the soy sauce, dry sherry, chicken broth, honey, cornstarch, minced ginger, and minced garlic. Whisk these ingredients together until they form a smooth sauce then set it aside for later.
Step Two
Take your boneless, skinless chicken breasts and cut them into thin strips. Set the cut chicken breast strips aside.
Step Three
In a large stir-fry pan or wok over medium-high heat, heat half a cup of canola oil. Once the oil is heated, add in the chicken strips and cook until they’re browned. This should take approximately five to seven minutes.
Step Four
Once the chicken is cooked, remove it from the pan and set it aside. In the same pan, add your chopped broccoli florets, medium sliced bell peppers, snow peas, thinly sliced onion, and the drained, sliced water chestnuts. Stir fry these vegetables until they’re just tender. This should take around five minutes.
Step Five
Add the cooked chicken strips back into the pan with the vegetables. Pour the sauce you made earlier over the chicken and vegetable mix, stir everything together and allow it to simmer for a few minutes until the sauce thickens slightly.
Step Six
Final touch to your dish. Sprinkle the unsalted dry-roasted peanuts over the chicken and vegetable mix. Serve your ‘Golden Branches and Jade Leaves’ on a bed of cooked white rice.
