Chicken and Broccolini Stir-Fry

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Chicken and Broccolini Stir-Fry

Summary

Yield
Servings
Source

Food Network Magazine January/February 2012 pg. 68

Category
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Meal typeMain Course
Other category

Description

Chicken and Broccolini Stir-Fry

Ingredients

1Tablespoonegg white (about 1/2 large egg white)
1Tablespoonmirin or dry sherry (Sweet Japanese rice wine)
3Tablespooncornstarch
1Poundskinless, boneless chicken breasts (cut into 1/2-inch cubes)
1⁄4Cupoyster sauce
2Bunchbroccolini (tough stems trimmed, cut into pieces)
2Tablespoonextra-virgin olive oil
3Clovegarlic (minced)
1TablespoonGinger (minced, peeled)
1BunchScallions (thinly sliced)
4 baby bell peppers (any color, sliced into thin rings)
1 red jalapeno peppers (seeded and thinly sliced)
1⁄4Cupsliced almonds (or chopped cashews, toasted)

Instructions

  1. Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl.
  2. Add the broccolini to the boiling water and cook until crisp-tender, 1-2 minutes. Drain and rinse under cold water.
  3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.
  4. Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.

Nutrition Facts Per Serving

Servings: 
4
Total Fat: 
13(g)
Saturated Fat: 
2(g)
Sodium: 
254(mg)
Fiber: 
6(g)
Protein: 
34(g)
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