Chicken and Broccoli Stir-Fry
Ingredients
3-4 boneless, skinless chicken breasts, cut into bite-size cubes
2 cloves garlic, minced
1 inch fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon plus 1 teaspoon cornstarch
1 1⁄4 teaspoons kosher salt
1 teaspoon sherry
1 tablespoon sesame oil
1⁄3 cup chicken broth
3 tablespoons vegetable oil
1 pound broccoli, cut into florets and stems cubed
Freshly ground black pepper
Instructions
1. Toss the chicken pieces, half the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, sherry, and sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix remaining cornstarch with chicken broth in a small bowl.
2. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add broccoli, remaining garlic and ginger, and 2 tablespoons water. Stir-fry for 3 minutes until bright green and still crisp. Transfer to a plate and season with salt and pepper.
3. Add remaining vegetable oil to skillet and heat over high heat. Add the chicken and marinade. Stir-fry until the chicken begins to brown, about 4 minutes. Return broccoli to skillet and stir to heat through. Stir in cornstarch mixture and bring to a boil to thicken. Serve with rice.
Comments
Food Network’s How to Boil Water cookbook is my current favorite recommendation for new cooks. The descriptions and photographs of techniques are great and all the recipes I’ve tried have been simple yet flavorful and tasty. This recipe certainly followed the trend. I served this with brown rice since I’m working on transitioning to brown rice instead of white rice. Except for risottos. So far I’m liking the change.
How to Boil Water