Chicken Piccata Stir-Fry
Lemon brightens the flavour of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina.
Uncooked boneless skinless chicken breast
1 pound(s), cut into ¼-inch-thick slices
3 tbsp(s), divided
2 tsp(s), divided
¾ tsp(s), divided
¼ pinch(es), freshly ground
Fat free chicken broth
Low sodium soy sauce
4 tsp(s), or vegetable oil, divided
1 medium, thinly sliced
Uncooked string beans
2 cup(s), cut into 2-inch lengths
1 tbsp(s), rinsed
2 tbsp(s), chopped
½ medium, cut into 4 wedges
- In a medium bowl, combine chicken, 1 Tbsp sherry, 1 tsp cornstarch, 1/2 tsp salt and pepper. In a small bowl, combine broth, soy sauce, remaining 2 Tbsp dry sherry, and 1 tsp cornstarch. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact; swirl in 1 Tbsp oil. Add shallots and garlic; stir-fry 10 seconds or until fragrant. Push shallot mixture to sides of wok and add chicken; spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
- Swirl in remaining 1 tsp oil. Add green beans and capers and sprinkle on remaining 1/4 tsp salt; stir-fry 30 seconds or until just combined. Swirl in broth mixture; stir-fry 1-2 minutes or until chicken is cooked through and sauce has slightly thickened. Sprinkle on parsley; serve with lemon wedges.
- Serving size: 1 c