STIR-FRY CHICKEN WITH BROCCOLI,
RED ONION
 
3 chicken breast halves (about 3/4 lb.)
1/2 tsp. salt
3/4 tsp. pepper
1 tsp. peanut oil
3 tbsp. safflower oil
5 fresh ginger slices
5 large garlic cloves
2 c. broccoli pieces
2 carrots, thinly sliced diagonally
4-6 water chestnuts
1 sm. red onion, chopped into 1-inch squares
2 tbsp. unsalted cashews
3 scallions, sliced diagonally, optional
1/2 c. unsalted chicken stock
2 tbsp. cornstarch
1 tbsp. low sodium soy sauce
1 tbsp. dry sherry
1/4 tbsp. dark sesame oil or red pepper

Crush ginger slices with flat of a large knife or lightly pound to loosen fiber.

Leave florets whole, trim stems and thinly slice diagonally.

Skin and bone chicken and slice into strips about 1/3 x 3-inches long.

In a bowl sprinkle the chicken strips with 1/4 teaspoon salt and 1/2 teaspoon pepper; stir well. Heat wok over medium high heat. Meanwhile, blend the peanut oil and safflower oil.

When the wok is hot to the touch, slowly pour 2 tablespoons of blended oil so that it evenly coats the cooking surface. To flavor the oil, stir fry the ginger and garlic for about 30 seconds; then add the chicken strips and stir fry them in the flavored oil until the meat turns white; about 3 minutes.

Discard the ginger and garlic. Transfer the chicken to a plate and set aside. Do not discard the oil remaining in the pan. Pour an additional tablespoon of blended oil into the wok. Add the broccoli and carrot pieces; sprinkle them with the remaining salt and pepper. Stir fry until the oil has coated all the pieces; one to two minutes.

Pour in the remaining tablespoon of blended oil, then add the water chestnuts, onion, and cashews. Stir fry these with the other vegetables for 1-2 minutes. Return chicken to the wok and stir fry the chicken and vegetables together. Push the contents to the sides and pour stock into center.

Mix cornstarch with soy sauce and sesame oil and stir mixture into stock. Heat until liquid boils and thickens. Redistribute chicken and vegetables in the sauce and stir to coat all the pieces evenly, 1 to 2 minutes. Add the sesame oil and stir well.

Serves 4. Total Time: 35 minutes. Cashew nuts.

 

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