SERVES 4
TOTAL TIME: 45 minutes
To make the chicken easier to slice, freeze it for 15 minutes. Be sure to rinse the water chestnuts to remove any salty or “tinny” flavors. Serve with rice.
SAUCE
|
¾ |
cup low-sodium chicken broth |
|
2 |
tablespoons Chinese rice cooking wine or dry sherry |
|
4 |
teaspoons soy sauce |
|
1 |
tablespoon oyster sauce |
|
1 |
tablespoon grated fresh ginger |
|
2 |
teaspoons cornstarch |
|
1 |
teaspoon sugar |
|
½ |
teaspoon toasted sesame oil |
|
¼ |
teaspoon red pepper flakes |
STIR-FRY
|
2 |
tablespoons toasted sesame oil |
|
1 |
tablespoon cornstarch |
|
1 |
tablespoon all-purpose flour |
|
2 |
teaspoons soy sauce |
|
1 |
pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick (click here) |
|
1 |
tablespoon grated fresh ginger |
|
1 |
garlic clove, minced |
|
8 |
teaspoons vegetable oil |
|
1 |
pound broccoli florets, cut into 1-inch pieces |
|
1 |
(8-ounce) can water chestnuts, rinsed |
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Whisk sesame oil, cornstarch, flour, and soy sauce together in medium bowl until smooth, then stir in chicken. In separate bowl, combine ginger, garlic, and 1 teaspoon vegetable oil.
3. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of chicken, break up any clumps, and cook, without stirring, for 1 minute. Stir chicken and continue to cook until lightly browned, about 30 seconds; transfer to clean bowl. Repeat with 2 teaspoons vegetable oil and remaining chicken; transfer to bowl.
4. Add remaining 1 tablespoon vegetable oil to now-empty skillet and return to high heat until just smoking. Add broccoli and cook for 30 seconds. Add ⅓ cup water, cover, and reduce heat to medium. Steam broccoli until slightly tender, about 2 minutes. Remove lid and continue to cook until broccoli is tender and most of liquid has evaporated, about 2 minutes.
5. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into broccoli.
6. Return cooked chicken, with any accumulated juices, to skillet and toss to combine. Stir in water chestnuts. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to platter and serve.