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Categories:
peanut oil garlic ginger green onion chicken breasts red bell peppers water chestnuts blanched broccoli soy sauce sesame oil chicken stock cornstarch slurry salt rice
Viewed: 48 - Published at: 5 years agoIngredients
- 3 tablespoons peanut oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons minced green onion bottoms
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
- 1 cup julienned red bell peppers
- 1/2 cup water chestnuts
- 3 cups blanched broccoli florets
- 1/4 cup soy sauce
- 2 teaspoons toasted sesame oil
- 3/4 cup chicken stock
- 4 teaspoons cornstarch slurry
- Salt and pepper
- Steamed rice, for serving
Method
- Set a wok over high heat and add the peanut oil.
- Be sure to swirl the wok to get the oil to coat most of the pan.
- Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok.
- Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes.
- Add the red peppers and saute for another 1 minute.
- Add the water chestnuts and broccoli and saute for another minute.
- Add the soy sauce and sesame oil and reduce for 30 seconds.
- Add the chicken stock, slurry and season with salt and pepper.
- Use a paddle to toss the ingredients and be sure that the stock comes to a boil.
- Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
