Easy Chicken Stir Fry
It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.
Yield
4 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | large |
scallions, spring or green onions
|
|
| 3 | each |
chicken breasts
halves |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
thai chili paste
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
ginger root
minced |
|
| ¼ | cup |
cashew nuts
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | large |
scallions, spring or green onions
|
|
| 3 | each |
chicken breasts
halves |
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
oyster sauce
|
|
| 15 | ml |
sherry
dry |
|
| 5 | ml |
sesame oil
|
|
| 1.3 | ml |
thai chili paste
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
ginger root
minced |
|
| 59 | ml |
cashew nuts
optional |
*
|
Directions
Substitute: ½ red and ½ yellow peppers for the sweet pepper ingredient.
Hot pepper sauce (dash) may be used instead of chili paste.
Divide chicken stock and vegetable oil in halves for seperate uses.
Cut broccoli into florets; peel and cut stalks on diagonal into ¼ inch thick slices. cut pepper(s) into 1-inch squares.
Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces.
Cut chicken into thin strips.
Set aside separately.
Whisk together ¼ cup of the chicken stock, soy sauce, set aside.
Heat wok or deep skillet over high heat.
Add 1 tablespoon vegetable oil; heat for 30 seconds, swirling to coat pan.
Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside.
Repeat with remaining chicken, adding some of the remaining oil if necessary.
Add to reserved chicken.
Add remaining oil to wok.
Stir-fry garlic and ginger for 10 seconds or until fragrant.
Add broccoli and pepper(s); stir-fry for 1 minute.
Add onions; stir-fry for 30 seconds.
Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
Stir chicken back into wok; push to side of pan.
Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened.
Stir chicken mixture into sauce until coated.
Sprinkle with cashew nuts.
