Chicken And Egg Salad

A terrific main and side with Asian flair, make this dish a regular hit at your table!Inspired by VH Sauces.
Directions for: Braised Chicken Thighs with Chinese Broccoli

Ingredients

1 tsp (5 mL) vegetable oil

8-9 chicken thighs, skin-on, bone-in (about 4 lb/2 kg)

3 cup (750 mL) brown mushrooms, finely sliced

1 jar (355 mL) VH Szechwan Stir-Fry Sauce

1 lb(s) (500 g) Chinese broccoli

1 cup (250 mL) water

Directions

1. Heat oil in Dutch oven or large saucepan over medium-high heat. Brown chicken on both sides, about 8 minutes total. Remove chicken and set aside.

2. Add mushrooms to pan and cook over high heat until lightly browned about 4 minutes. Place chicken in pan with VH Szechwan Stir-Fry Sauce and 1 cup (250 mL) water; cover and simmer over low heat until chicken is no longer pink inside, about 12 minutes.

3. Meanwhile, in a large pot of lightly salted boiling water cook broccoli until tender, about 8 minutes. Drain broccoli and serve alongside chicken once it is ready.

4. Tip: Any type of green vegetable makes a great side dish for this chicken; swiss chard, broccoli, asparagus or sauted zucchini.

See more: Vegetables, Chicken, Mushrooms, Asian, Dinner