Chicken Stir-Fry with Broccoli and Bell Peppers
1 pound boneless, skinless chicken breast
6-8 mini sweep bell peppers
1 med head broccoli
1 sm. Zucchini
2 ribs celery
½ medium onion
Sauce:
1 ½ cups chicken broth
1/3 cup oyster sauce
3 Tbsp low sodium soy sauce
2 Tbsp chili garlic sauce
1 Tbsp minced garlic
1 Tbsp sesame oil
2Tbsp cornstarch
Instructions:
Cut chicken into thin slices about an inch long. Place in a bowl and refrigerate till ready to stir-fry.
Remove stems and seeds from bell peppers. Cut into about 1-inch pieces.
Trim both ends off zucchini and discard. Cut zucchini in half lengthwise then into ¼ inch slices crosswise.
Cut broccoli into bite size pieces. Separate florets from stems.
Cut celery crosswise into ¼ inch slices.
Cut onion from top to bottom into thin slices.
(Because my prep table with the cutting board is opposite my kitchen sink, I usually rinse and trim my veggies then place them in a colander to drain. This way I can bring them all to the prep table and cutting board at the same time.)
At this point, I like to arrange the vegetables on a platter (or large dinner plate) in reverse order of which I’ll be stir-frying them. The bell peppers will be last into the wok, so they go first on the platter. I usually have enough veggies that I end up with two layers separated by a piece of plastic wrap. (I would guess about 6 cups) Keep in the refrigerator till ready to stir-fry.
Stir together the sauce ingredients. I do this in a large measuring cup that makes it easy to pour right into the stir-fry. If you are going to cook right away, you can leave the sauce mix out at this point. If you have prepared to this point to cook later, refrigerate the sauce mix.
Get out a large serving bowl and set nearby.
Heat your wok (or a large sauté pan) over medium high heat.
Drizzle 1-2 Tbsp. Sesame oil (I like toasted sesame oil, it has a deeper flavor) into heated wok and add chicken. Stir constantly separating pieces until chicken is cooked and no pinkness remains. (I have found that when the chicken is very cold it tends to stick together so I stir the sesame oil into the chicken before adding it to the heated wok.) Once chicken is cooked through, place into the serving bowl. Set aside.
Return wok to heat, add another 1-2 Tbsp. sesame oil. Add onion, celery, and broccoli stems. Stir-fry until celery and broccoli turn bright green. Add in remaining veggies and continue to stir-fry until broccoli florets turn bright green. At this point the veggies will still be quite crisp. If you like them a little more tender, you can add 1-2 Tbsp. water and cover for about 2 minutes. Remove lid and add chicken back to pan. Stir to combine all and add the sauce mixture. Stir until sauce is bubbly and has thickened. Pour everything back into serving bowl and serve with cooked rice.
Note:
If you would like to try this as Lo-Mein, you can find wide lo-mien noodles in the Asian isle in most grocery stores. Just follow the cooking directions on the package before you start your meat and veggies. When you have everything in the wok and the sauce has thickened, stir in the low-mein noodles just till heated through.
Enjoy!
Equipment for Stir-Fry:
Knife(s) – three basic knives for any job.
Bowls – show off that colorful stir-fry.
Wok w/ lid – this is the one I have, it works great!
(or large sauté pan w/ lid)
Silicone Paddles – I use these for most everything.
Patty & Doug
KitchenTips@2TWR.com