Chicken and Broccoli Stir-Fry
A dish that will have your mouth water for juicy tender meat, crisp veggies with rich umami sauce.
Ingredients
- 1 lb. skinless boneless chicken breast, 2-inch thin slice
- 3 cups fresh broccoli, florets
- ⅓ cup toasted sesame oil
- 3 tbsps ice cold water + ¼ cup
- 1 tbsp cornstarch
Marinade
- 1 tbsp brown sugar
- ½ cup dry sherry cooking wine (Holland House)
- 1 tbsp fresh garlic cloves (2), minced
- 2 tbsps fresh ginger, peel & minced
- 3 tbsps gluten-free soy sauce (Kikkoman)
Instructions
- In a cup mix 3 tablespoons ice cold water and cornstarch making sure its thoroughly incorporated, then set aside.
- In a medium sized bowl add brown sugar, dry sherry cooking wine, garlic, ginger, soy sauce and 1 tablespoon toasted sesame oil then stir. (You can also put all ingredients in a blender after mincing).
- Next, slice chicken breast into thin 2-inch strips then place it into bowl with marinade. Cover and place in refrigerator for at least 30 minutes.
- Place frying pan over medium heat, add ¼ cup water and broccoli, cover pan. Allow broccoli florets to steam for 2 minutes. Keep an eye on the broccoli as the water evaporated pretty quickly. Remove broccoli from pan and set aside in a bowl.
- Next, make sure all water is removed from pan. Add remaining toasted sesame oil to pan and allow to heat for 1 minute. Add chicken without the marinade to pan and sauté for 3 minutes.
- Add reserved cornstarch mixture into leftover marinade, mix well.
- Then add marinade and broccoli in with chicken, sauté for another 2 minutes. Sauce will slightly thicken. Serve over rice and enjoy the tangy savory flavors.
