Chicken piccata stir-fry
Uncooked boneless skinless chicken breast
1 pound(s), cut into ¼-inch-thick slices
3 Tbsp, divided
2 tsp, divided
¾ tsp, divided
¼ tsp, freshly ground
Fat free chicken broth
Low sodium soy sauce
4 tsp, or vegetable oil, divided
1 medium, thinly sliced
Uncooked string beans
2 cup(s), cut into 2-inch lengths
1 Tbsp, rinsed
2 Tbsp, chopped
½ medium, cut into 4 wedges
- In a medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In a small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
- Warm 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 until fragrant, about 10 seconds. 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 until chicken is no longer pink but not cooked through, about 1 minute.
- Swirl in remaining 1 tsp oil. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt; stir-fry until just combined, about 30 seconds. Swirl in broth mixture; stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley; serve with lemon wedges.
- Serving size: 1 cup