Ginger chicken and broccoli stir-ftry
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1/4-inch thick bite-size pieces
2 Tbsp, minced
Sherry (dry or sweet)
2 Tbsp, dry, divided
¾ tsp, divided
6 tsp, divided
Reduced-sodium chicken broth
Low sodium soy sauce
Packed brown sugar
3 cup(s), small florets
- 1. In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry, cornstarch and 1/2 tsp of the salt until cornstarch is not visible. Stir in 1 tsp of the oil. In a small bowl, combine broth, soy sauce, rice vinegar, brown sugar and remaining 1 Tbsp of sherry.
- 2. 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 3 tsp oil. Add chicken and 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.
- 3. Swirl in remaining 2 tsp oil. Add broccoli, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Yields 1 cup per serving.