Lemon brightens the flavor 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.
- 1 pound(s) uncooked boneless skinless chicken breast, cut into ¼-inch-thick slices
- 3 Tbsp dry sherry, divided
- 2 tsp cornstarch, divided
- 3/4 tsp table salt, divided
- 1/4 tsp black pepper, freshly ground
- 1/2 cup(s) fat free chicken broth
- 1 Tbsp low sodium soy sauce
- 4 tsp peanut oil, or vegetable oil, divided
- 1 medium uncooked shallot(s), thinly sliced
- 1 Tbsp minced garlic
- 2 cup(s) uncooked string beans, cut into 2-inch lengths
- 1 Tbsp capers, rinsed
- 2 Tbsp fresh parsley, chopped
- 1/2 medium lemon(s), 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