chicken and broccoli stir fry

prep time

• 15 minutes

cook time

• 15 minutes

total time

30 minutes

servings

• 5

ingredients

for the stir fry sauce

• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1/2 cup low sodium chicken broth
• 1/3 cup low sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon sesame oil -> i used olive oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/4 teaspoon crushed red pepper flakes

for the stir fry

• 2 tablespoons vegetable oil, divided
• 1 pound boneless, skinless chicken breast, cut into small 1-inch bite-sized pieces
• salt and pepper, to taste
• 2 cups broccoli florets
• 1 red bell pepper, seeds and membrane discarded, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 2 scallions, diced small

instructions

1. in a small bowl, combine all the ingredients for the sauce. set aside.
2. warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
3. add chicken and season with salt and pepper. sauté for 5-6 minutes or until cooked through. transfer to a plate and keep warm.
4. reduce heat to medium and add remaining tablespoon of oil to the skillet.
5. add broccoli, bell pepper, and onion; sauté, stirring occasionally, until slightly charred and crisp tender, about 3-4 minutes.
6. return cooked chicken back to the skillet; toss to combine.
7. give the stir-fry sauce a stir, pour over chicken and vegetables and combine. bring to a boil to thicken.
8. remove from heat and stir in the scallions.
9. serve over hot cooked rice.

source

• bellyful.net