Chicken and Broccoli stir-fry
(Makes 4 servings)
1 bunch broccoli
1 sweet red pepper
2 large green onions
1/2 cup chicken stock
3 boneless, skinless chicken breasts
2 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp oyster sauce
1 tsp sesame oil
3 Tbsp vegetable oil
1/4 tsp chili paste or hot sauce
3 cloves garlic, minced
1 Tbsp minced ginger
1/4 cup halved cashew nuts
Cut broccoli into florets; peel and cut stalks on
diagonal into 1/4-inch thick slices. Seed and cut
red pepper into 1-inch squares. Halve green onions
lengthwise, then cut on diagonal into 2-inch pieces.
Cut chicken into 2 x -inch strips. Set each ingredient
aside separately.
Whisk together: 1/4 cup of the chicken stock, soy
sauce, cornstarch, oyster sauce, sesame oil and chili
paste; set aside. Heat a wok or deep skillet over
high heat until drop of water sprinkled on surface
sizzles into steam. Pour in half of the oil and swirl
wok to evenly coat side of pan; heat for 30 seconds.
Add half of the chicken breasts, stir-fry by lifting
and tossing chicken for 3 to 4 minutes or until no
longer pink inside. Remove to plate. Repeat with remaining
chicken, adding more oil if necessary. Transfer chicken
to plate.
Add remaining oil to wok. Stir-fry garlic and ginger
for 10 seconds or until fragrant. Add broccoli and
red pepper; stir-fry for 1 minute. Add onions; stir-fry
for 30 seconds. Pour in remaining 1/4 cup stock. Cover
and steam for 2 minutes or until broccoli is tender-crisp,
stirring once. Return chicken to wok. Push contents
of wok to side of pan. Pour soy mixture into center
of wok; cook, stirring, for 1 to 2 minutes or until
thickened. Stir vegetables and chicken into sauce
until glazed and coated. Sprinkle with cashew nuts.
Remove to a serving platter or dish and serve immediately.
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