Sesame Chicken with Broccoli and Red Pepper

By Foodiewife

October/November 2011
Why this recipe works:

The ideal stir-fry features small bites of meat and vegetables evenly coated with a slightly thickened, but not gloppy, sauce. Unfortunately, the ideal textured sauce often slides right off the meat. We tossed our lean chicken with cornstarch and soy to create a rough coating and to season the meat. Potent sesame oil and fresh ginger added a quick punch to this stir-fry.

Ingredients

• 3/4 cup low-sodium chicken broth
• 1/4 soy sauce
• 2 tablespoons cornstarch
• 2 teaspoons toasted sesame oil
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 3 tablespoons vegetable oil
• 1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
• 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
• 1 tablespoon grated fresh ginger
• 1 tablespoon sesame seeds, toasted

Preparation

Step 1

1. Whisk together ½ cup broth, 3 tablespoons soy sauce, 1 tablespoon cornstarch, and sesame oil in medium bowl. Toss chicken, remaining 1 tablespoon soy, remaining 1 tablespoon cornstarch, and 1 tablespoon vegetable oil to coat in large bowl.
2. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken, about 5 minutes. Transfer to plate and tent loosely with foil.
3. Add broccoli and remaining ¼ cup broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Stir in remaining 1 tablespoon vegetable oil and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with sesame seeds. Serve.