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.
Serves 4
Ingredients
- 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 |
Preparation
- Whisk the lime
juice and next 5 ingredients (through sambal oelek) in a medium bowl.
|
Hot and Sour Sauce |
- Whisk the
water and 2 teaspoons cornstarch in a separate bowl. Set aside and whisk again
just before using.
- Place the
chicken in a bowl and sprinkle with the remaining 2 teaspoons cornstarch. Toss
or stir to coat.
- 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.
- Add the
remaining 2 tablespoons peanut oil to the wok and add the broccoli, Thai chiles,
and bell pepper. Stir-fry 3 minutes.
- Add the
white parts of the scallions, garlic, and ginger. Stir-fry 3 minutes.
- 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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