Curried Chicken Heart Stir-Fry

Chicken hearts are nearly all protein and quite inexpensive, making them a great ingredient for your health and for your budget. The only issue is that they can be relatively tough in texture, but there is a way to break the toughness down. You can cut the hearts into slices, which helps break apart the muscle tissue and allows the meat to cook quickly. They’re cooked in a dry Thai curry sauce along with ginger, onion, green beans, broccoli, and mushrooms to create a revitalizing dish that is simmering with flavor and freshness. • serves 2

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• 1 tablespoon rice vinegar
• 2 teaspoons ponzu
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• ¼ teaspoon red Thai curry paste
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 small yellow onion, sliced
• 1½ cups broccoli florets
• ⅔ cup coarsely chopped green beans
• ⅔ cup sliced shiitake mushrooms
• 1 pound chicken hearts, cut into thirds lengthwise
• 1 cup sliced red bell pepper
• 6 green onions, sliced

In a small bowl, whisk together the rice vinegar, ponzu, soy sauce, fish sauce, and curry paste until combined. Set aside.

In a large wok, heat the sesame oil over medium-high heat. Add the garlic and ginger and cook, stirring occasionally, until fragrant, about 2 minutes. Add the onion, broccoli, green beans, and mushrooms and cook, stirring every minute, until the broccoli begins to turn a deep vibrant green, about 5 minutes.

Add the chicken hearts, bell pepper, and curry mixture and stir to combine. Cook, stirring every minute, until the chicken hearts are just cooked through, 4 to 5 minutes. Remove from the heat and toss with the green onions. Serve immediately.