DIY Chicken & Broccoli (That's Way Better Than Take Out)

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Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
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In a large skillet set over medium-high heat, brown 3 or 4 chicken breasts (cut into bite-sized pieces, tossed in a little cornstarch if you have time) in a few tablespoons of vegetable oil. After a few minutes, push all the chicken to one side and turn down heat to medium-low. Add 2 cloves garlic (minced) and 1/2 large onion (chopped) and cook about 2 minutes until onions are soft. Mix together with the chicken, then add about 2 tablespoons of rice wine vinegar, turn up the heat, and stir. Add 2 heaping tablespoons hoisin, 1/4 cup water and cook until chicken is heated through. Add steamed broccoli and cashews (my kids like it without cashews) and serve with rice.
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.
Photos: Courtesy of Dinner: A Love Story
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