30, May 2010
Fried chicken with broccoli, mushrooms, and chili sauce

Chicken broccoli and mushrooms
This is a simple stir-fry — or at least it’s simple once you’ve made the chicken. The mixture of the garlic and chili bean sauce is pretty good, but it didn’t really form a sauce for the dish, more a light coating with tasty chunks of garlic. If I did this again, I might add a little soy combined with other flavors and cornstarch at the end for a sauce. Though you want to be careful not to get the chicken too soggy; the thing to do would be probably create the sauce before adding the chicken and then add the chicken, toss it, and serve immediately so that the chicken picks up some flavor but stays mostly dry and a little crispy.


3/4 lb fried chicken bites
1 head broccoli, cut into bite-size pieces
8-10 small crimini mushrooms, stems trimmed and quartered
2 cloves garlic, chopped
1 tbsp toban djan (Korean chili bean sauce)
2 tsp Korean red pepper flakes
Soy sauce
Vegetable or other oil


Heat the oil in a skillet on medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the toban djan and a generous sprinkling of red pepper flakes. Saute for another minute or so, then add the broccoli and mushrooms. Toss to cover with the chili-garlic mixture and stir-fry for a few minutes. Add the chicken and a dash of soy sauce, cook for another minute or so, and then serve, probably over rice.

Broccoli and mushrooms