Stir-Fried Chicken with Grapes
- Total Time
Green grapes work equally well but just don’t have the same eye-appeal as red grapes do.
uncooked boneless skinless chicken breast1 pound(s), cut into bite-size 1/4-inch slices
minced garlic1 Tbsp
dry sherry2 Tbsp, divided
cornstarch2 ½ tsp, divided
table salt¾ tsp, divided
peanut oil4 tsp, or vegetable oil, divided
canned chicken broth⅓ cup(s)
balsamic vinegar1 tsp
pomegranate molasses1 Tbsp
uncooked red onion(s)1 small, thinly sliced
fresh thyme3 sprig(s)
black pepper¼ tsp, freshly ground
red seedless grapes8 oz, large size, halved (about 1 1/2 cups)
fresh thyme2 tsp, leaves
- In a medium bowl, combine chicken, garlic, 1 Tbsp sherry, 2 tsp cornstarch, and 1/2 tsp salt; stir in 1 tsp oil until well combined.
- In a small bowl, combine broth, vinegar, molasses, remaining 1 Tbsp sherry, and remaining 1/2 tsp cornstarch.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1-2 seconds of contact; swirl in remaining 1 Tbsp oil. Carefully add chicken, spreading evenly in a single layer; cook, undisturbed 1 minute, until chicken begins to sear. Add onion, thyme sprigs, pepper, and remaining 1/4 tsp salt; stir-fry, incorporating onion, until chicken is no longer pink, about 1 minute.
- Stir sauce; swirl into wok. Add grapes; stir-fry until chicken is cooked through and sauce thickens slightly, 1-2 minutes. Sprinkle with thyme leaves.
- Serving size: 1 cup