I got the garlic and sesame broccoli recipe from NYTimes Cooking. Reviews were saying it was like broccoli “crack”. I’ve never had crack but I have had broccoli many different ways and certainly “death by broccoli” (an insane casserole) and “crunchy broccoli” (a sweet/sour celery seed salad) were more delicious to me than this broccoli dish. It was okay but I don’t think I will make it again.
Last time we made 3-cup chicken it turned out pretty well except for it was a little too soy sauce-y and the pieces were too big. I made some notes on my recipe to correct those faults this time. Here is my mise en place.
Strangely the chicken did not come out better. The sauce seemed lacking in flavor and not thick enough plus the chicken had a boiled aspect to it. I was disappointed.
We are supposed to have the leftover chicken later this week over pasta. I guess we will look into making more sauce and improving it.