Chicken and Broccoli Stir-Fry
From The Washington Post
- 2 to 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breast halves, cut into strips about 1 1/2 inches long and 1/4 inch thick
- 1 small onion, thinly sliced (may substitute 1 bunch scallions)
- 3 medium cloves garlic, finely chopped
- 1-inch piece peeled ginger root, finely chopped or grated (1 1/2 teaspoons)
- 2 cups homemade or no-salt-added chicken broth
- 3/4 pound broccoli crown, cut into bite-size pieces no ore than 3/4 inches at the widest point, any tough stems cut off and discarded
- 1 1/2 tablespoons toasted sesame oil, or more to taste
- 3 tablespoons low-sodium soy sauce, or more to taste
- 1/4 cup chilled dry white wine or cold water
- 2 tablespoons cornstarch
Preparation time 5mins
Cooking time 20mins
Heat 1 tablespoon of the olive oil in a nonstick wok or large, shallow saute pan or skillet over medium-high heat until the oil starts to shimmer.
Meanwhile, season the chicken with salt to taste. When the oil is hot, add half of the chicken strips; stir-fry for 2 to 3 minutes, until the chicken loses its raw look. Transfer the strips to a clean plate and repeat with the remaining chicken, adding oil as needed.
Add the onion to the (empty) wok, saute pan or skillet and cook for 2 to 3 minutes, stirring, adding oil as needed. Add the garlic and ginger and stir-fry for 1 minute. Add the broth and broccoli; once the mixture starts to bubble, reduce the heat to low boil. Cover and cook for 5 to 6 minutes, until the broccoli pieces are tender.
Add the sesame oil and soy sauce; stir to thoroughly combine. Return the chicken to the pan or skillet.
Combine the wine or water with the cornstarch in a small bowl; add it to the chicken and broccoli mixture, stirring to incorporate. Increase the heat to medium-high and bring the mixture to a boil. Stir to evenly distribute the sauce, then reduce the heat to medium-low. Cover and cook for 3 to 4 minutes, until the chicken is cooked through.
Taste, and adjust the seasoning as needed. Serve warm.