Chicken, Broccoli, and Lemon Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Everyday Food November 2003 Ingredients:
3 tablespoons soy sauce |
3 tablespoons water |
2 tablespoons rice vinegar |
2 tablespoons honey |
2 garlic cloves, minced |
1/4-1/2 teaspoon crushed red pepper flakes |
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/2-inch-thick slices |
2 tablespoons canola oil |
1 1/2 lbs broccoli, stems peeled and sliced 1/4 inch thick, florets separated |
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed |
1/2 cup water |
2 teaspoons cornstarch, dissolved in |
1 tablespoon water |
2 tablespoons toasted sesame seeds |
Directions:
1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
2. Pour half of the mixture into another bowl; reserve.
3. Place chicken in remaining mixture;
4. marinate for 15 minutes.
5. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
6. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
7. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken.
8. Wipe skillet with a paper towel.
9. Heat remaining tablespoon oil in skillet over medium-high heat.
10. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
11. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
12. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
13. Bring to a boil; cook, stirring until thickened, 1 minute.
14. Sprinkle with sesame seeds.
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