Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, December 29, 2015

Hot and Sour Chicken-Broccoli Stir-Fry

Here’s a simple, fresh, and flavorful stir-fry that’s on the table in less than an hour, from prepped to cooked. Tender chicken breast and crunchy broccoli highlight the dish with a bold, spicy, sweet, and sour sauce bringing it all together.

Don’t sell stir-fries short. Loaded with fresh ingredients (homemade—takeout, not so much), these dishes are easy to put together and cook fast in one pan. Don’t have a wok? Use a deep, nonstick skillet. It’s all good.

For another hot and sour stir-fry with shrimp added, check out Hot and Sour Shrimp and Chicken Stir-Fry, or for shrimp alone, see Shrimp and Pineapple Stir-Fry for Two.

Serves 4

  • juice of 1 whole lime
  • 2 tbsp white sugar
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp rice vinegar
  • 1-1/2 tbsp sambal oelek (ground fresh chile paste)
  • 2 tbsp water
  • 4 tsp cornstarch, divided 
  • 1 lb boneless, skinless chicken breast, cut into thin 2-inch strips
  • 3 tbsp peanut oil, divided
  • 6 oz broccoli florets (thick stalks halved lengthwise)
  • 2 Thai chiles, finely chopped
  • 1/2 medium red bell pepper, diced
  • 3 scallions, thinly sliced, (white and green parts separated)
  • 1 large garlic clove, peeled and halved lengthwise, thinly sliced crosswise
  • 1-inch, thin piece of ginger, peeled and thinly sliced
  • cooked rice noodles, for serving
Prepared Chicken Breast 
Prepared Ingredients
  1. Whisk the lime juice and next 5 ingredients (through sambal oelek) in a medium bowl. 

Hot and Sour Sauce
  1. Whisk the water and 2 teaspoons cornstarch in a separate bowl. Set aside and whisk again just before using.
  2. Place the chicken in a bowl and sprinkle with the remaining 2 teaspoons cornstarch. Toss or stir to coat.
  3. Heat a wok (or deep skillet) over medium-high heat and add 1 tablespoon peanut oil. Add the chicken and stir-fry until just cooked through, about 5 minutes. Transfer to a bowl and wipe out the wok.
  4. Add the remaining 2 tablespoons peanut oil to the wok and add the broccoli, Thai chiles, and bell pepper. Stir-fry 3 minutes.
  5. Add the white parts of the scallions, garlic, and ginger. Stir-fry 3 minutes.
  6. Return the chicken to the pan and add the sauce. Stir-fry 1 minute. Re-whisk the water-cornstarch slurry and stir into the wok mixture. Cook until slightly thickened, 1-2 minutes.
Chicken Beginning to Cook 
Stir-Fried Chicken 
Broccoli Mixture Beginning to Cook 
Scallion Mixture Added 
Chicken and Sauce Added 
Thickened Sauce
To serve, divide the noodles among 4 shallow bowls. Divide the chicken mixture on top and garnish with the dark green parts of the scallions. Serve right away.

Hot and Sour Chicken-Broccoli Stir-Fry

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