CHICKEN AND BROCCOLI STIR-FRY

Stir Fry is quick and easy once you have prepared all the ingredients. This is a good recipe to get started but once you learn the technique, you can make a hundred different types of stir fry with your favorite ingredients. Check out my Cooking Primer for some pointers on basic Stir Fry.

CHICKEN AND BROCCOLI STIR-FRY
Serves 4
Cooking Technique = Stir Fry

Marinade Ingredients:

1/4 cup chicken stock
1/4 cup dry sherry or rice wine
2 tablespoons soy sauce
2 tablespoons Oyster Sauce
1 tablespoon cornstarch
1 teaspoon of sesame oil
3 boneless chicken breasts, sliced into thin strips

Aromatics:

3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 teaspoon crushed red pepper flakes

Other Ingredients:

3 tablespoons of oil
1 bunch of broccoli, cut into florets
1 red pepper, julienne
1 large onion, cut into chunks
1/4 cup halved cashew nuts

Start the prep for this recipe combining the marinade ingredients, cutting the chicken breasts into strips and letting that marinate for a while.

Next, cut up your broccoli and onion and julienne the red pepper.

Preheat wok or frying pan over high heat.
Add 2 tablespoons oil and add chicken, reserving marinade. Stir-fry for 3-4 minutes until chicken is no longer pink. Cook in batches if necessary. Remove and set aside.
Add remaining tablespoon of oil and stir-fry the aromatics for 10 seconds or until fragrant.
Add the vegetables and stir-fry 3-4 minutes.
Add the reserved marinade and reserved chicken and cook until sauce thickens, stirring frequently.
Toss with cashews and serve over white rice.

Enjoy, RG