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Chicken and Broccoli Stir-fry

  • 4servings
  • 32minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain

  2. 2 cloves garlic , minced

  3. 1-inch piece peeled fresh ginger, minced

  4. 1 tablespoon soy sauce

  5. 2 tablespoons sugar

  6. 1 tablespoon, plus

  7. 1 teaspoon cornstarch

  8. 1 1/4 teaspoons kosher salt and freshly ground black pepper

  9. 1 tablespoon dry sherry

  10. 1 tablespoon dark sesame oil

  11. About 1/3 cup chicken broth or water

  12. 3 tablespoons vegetable oil

  13. 5 cups broccoli , trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)

  14. Serving suggestion: rice

Instructions Jump to Ingredients ↑

  1. Toss the chicken with about half the garlic and ginger, the soy sauce , sugar, 1 teaspoon of the cornstarch , 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.

  2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger , 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp , about 2 minutes. Transfer to a plate.

  3. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

  4. Cook's Note: The garlic and ginger can be chopped together in a mini chopper to save time.

  5. Copyright 2005 Television Food Network, G.P. All rights reserved.

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