Three weeks have flown by since my last post, and I wish I could say I have been extremely productive during that time, but in reality, life just got the better of me. With little time for creativity, I have been turning to quite a few staple meals (okay, we have been going out for Vietnamese and Chinese quite a bit too) … one of which is this great stir-fry recipe that I have altered over time from Andrea’s Recipes.
Enjoy this recipe and the others while I track down Dr. Evil and get back my kitchen mojo!
Best Chicken & Broccoli Stir-Fry
We often make this stir-fry sans rice, so the recipe as written makes a modest amount of sauce that is slightly thick. If you like the flavor and want more for your rice to soak up, feel free to double the sauce, or simply thin it with another tablespoon or two of chicken broth. My husband also suggested adding cashews. I keep forgetting to do this, but it would probably be excellent, so give it a whirl if you wish!
This recipe is Dairy-Free, Egg-Free, Nut-Free (without the cashews), and optionally Gluten-Free.
- 1 lb Boneless Skinless Chicken Breasts
- 2 Tablespoons Cornstarch, divided
- 1 Tablespoon Dry Sherry
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Tablespoons Low-Sodium Soy Sauce (use wheat-free tamari for gluten-free – may be a wee bit saltier, so start with just 1 T and add more as you see fit)
- 2 Tablespoons Oyster Sauce (use a GF brand for gluten-free)
- 2 Tablespoons Regular or Low-Sodium Chicken Broth
- 1 1/2 Teaspoons Sugar or Sweetener of Choice
- 1/8 Teaspoon Ginger Powder
- Few Shakes of Crushed Red Pepper (about 1/8 to 1/4 teaspoon)
- 12 Ounces Lightly Steamed Broccoli Florets (see below for directions)
- 2 Tablespoons Refined Sesame Oil, Peanut Oil, Vegetable Oil, or other High Heat Oil
- 2 Garlic Cloves, minced or 1/2 to 1 Teaspoon Crushed Garlic
- 3 Cups Cooked Rice (brown, white, your choice) to Serve
Slice the chicken breasts across the grain into strips that are about 1/4-inch thick. In a bowl, toss the chicken with 1-1/2 tablespoons of the cornstarch, sherry, salt, and pepper. Set aside while you prepare the sauce and broccoli.
Steam the broccoli florets until they turn bright green and are slightly tender, but still crisp, about 3 minutes. Alternately, you can place the florets in a bowl and cover them with boiling water. Cover and allow to sit while you prepare the sauce and begin the chicken. Drain when ready to use. – This is my cheat method when I don’t feel like getting the steamer out.
In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sugar, ginger, crushed red pepper, and remaining 1/2 tablespoon of the cornstarch. Set aside.
In a wok or large skillet, heat the oil over medium-high to high heat. Add the chicken and stir-fry until it is white, about 3 to 5 minutes. If it threatens to stick, add a little chicken broth or water as you stir to keep things moving. Add the garlic, broccoli, and sauce. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes. Serve with rice.
Yields 3 to 4 dinners
P.S. ~ The chopsticks are optional, but I highly recommend them …