Even picky eaters like Chinese-style chicken and broccoli. Dice and slice ahead of time, and you can get dinner on the table in a hurry. Add or substitute vegetables and proteins to suit your tastes.
You will need only a few basic Asian pantry items. Don't leave out the fresh ginger, which lends a distinctive taste. You can add a layer of flavor with scallions; substitute 1 bunch of thinly sliced scallions (white and light-green parts) for the onion and reduce the stir-fry time to 30 seconds when they’re added.
If you finish cooking this early, cover it and let it sit. It's just as good 30 minutes later.
Serve over rice.
Make Ahead: The ingredients can be prepped up to 24 hours in advance. Wrap them in plastic wrap and refrigerate until you're ready to cook.
Servings: 4 - 5
- 2 to 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breast halves, cut into strips about 1 1/2 inches long and 1/4-inch thick
- 1 small onion, thinly sliced (may substitute 1 bunch scallions; see headnote)
- 3 medium cloves garlic, finely chopped
- 1-inch piece peeled ginger root, finely chopped or grated (1 1/2 teaspoons)
- 2 cups homemade or no-salt-added chicken broth
- 3/4 pound broccoli crown, cut into bite-size pieces no more than 3/4 inches at the widest point, any tough stems cut off and discarded
- 1 1/2 tablespoons toasted sesame oil, or more to taste
- 3 tablespoons low-sodium soy sauce, or more to taste
- 1/4 cup chilled dry white wine or cold water
- 2 tablespoons cornstarch
Heat 1 tablespoon of the olive oil in a nonstick wok or large, shallow saute pan or skillet over medium-high heat until the oil starts to shimmer.
Meanwhile, season the chicken with salt to taste. When the oil is hot, add half of the chicken strips; stir-fry for 2 to 3 minutes, until the chicken loses its raw look. Transfer the strips to a clean plate and repeat with the remaining chicken, adding oil as needed.
Add the onion to the (empty) wok, saute pan or skillet and cook for 2 to 3 minutes, stirring, adding oil as needed. Add the garlic and ginger and stir-fry for 1 minute. Add the broth and broccoli; once the mixture starts to bubble, reduce the heat to medium or medium-low to maintain a low boil. Cover and cook for 5 to 6 minutes, until the broccoli pieces are tender.
Add the sesame oil and soy sauce; stir to thoroughly combine. Return the chicken to the pan or skillet.
Combine the wine or water with the cornstarch in a small bowl; add it to the chicken and broccoli mixture, stirring to incorporate. Increase the heat to medium-high and bring the mixture to a boil. Stir to evenly distribute the sauce, then reduce the heat to medium-low. Cover and cook for 3 to 4 minutes, until the chicken is cooked through.
Taste, and adjust the seasoning as needed. Serve warm.
From Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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