Tuesday, November 30, 2010

Chicken, Broccoli and Red Pepper Stir-Fry

For something so simple, this was a really good dinner! I used boneless, skinless chicken thighs, so the chicken stayed really moist, but you can use breast meat if you prefer. You can also use different vegetables for variety.
Just make sure to have all your ingredients chopped and measured ahead of time, because once you start cooking, it goes really fast.

Chicken, Broccoli and Red Pepper Stir-Fry

1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry white wine
1 tablespoon cornstarch
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch wide strips
Salt & Pepper
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 tablespoon peeled and chopped fresh ginger
2 cups broccoli florets
2 medium red bell peppers, thinly sliced
1 onion, thinly sliced
Pinch red pepper flakes

Combine broth, soy sauce, wine, and cornstarch in a small bowl, whisking until smooth; set aside.

Sprinkle chicken with salt and pepper; set aside.

Heat oil in a wok or large nonstick skillet over high heat. Add garlic and ginger; stir-fry 30 seconds. Add chicken; stir-fry 2 minutes.

Add broccoli, bell pepper, onion, and pepper flakes; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is cooked through.

Add broth mixture and bring to a boil. Boil 1 minute, stirring constantly until thickened and bubbly.

4 servings