I've finally regained my craving for Asian food after a slightly unappetizing experience about 6 months ago. One of my favorite Asian dishes is any kind of stir-fry. This one is equally yummy and easy.
1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
1 Recipe Stir-Fry Marinade (see below)
1 clove garlic, minced
1/2-inch piece peeled fresh ginger, minced
1 tablespoon cornstarch
1/4 teaspoon kosher salt and freshly ground black pepper
About 1/3 cup chicken broth or water
3 tablespoons vegetable oil
5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)
Stir-Fry Marinade:
1 clove garlic, minced
1/2-inch piece ginger, minced
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon Kosher salt
1 tablespoon dry sherry (I used apple juice)
1 tablespoon dark sesame oil
(See all those little pieces of yummy ginger?)
Toss the chicken with the marinade. Marinate at room temperature for 15 minutes.
Mix the cornstarch with the 1/3 cup broth or water.
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 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.
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 needed to thin the sauce. Taste and season with salt and pepper, if you like.
Serve with rice.
Serves 4.
No comments:
Post a Comment