Spicy Chicken and Broccoli Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) reduced sodium chicken broth |
2 tablespoon(s) dry sherry |
1 tablespoon(s) cornstarch |
1 1/2 teaspoon(s) chili-garlic sauce |
4 teaspoon(s) canola oil |
1 pound(s) chicken cut into 1/4 in slices |
4 cup(s) broccoli florets |
2 small red or yellow bell peppers thinly sliced |
4 scallions cut into 1/2 in pieces |
2 clove(s) garlic minced |
1/4 cup(s) cilantro chopped |
1 tablespoon(s) reduced sodium soy sauce |
Directions:
1. Whisk together broth, sherry, soy sauce, cornstarch, and chili-garlic sauce in a small bowl until smooth. Set aside.
2. Heat large heavy skillet or wok over medium-high heat until a drop of water sizzles in pan. Add 2 teaspoons of oil and swirl pan to coat. Add chicken and cook, stirring often, until chicken is cooked through, about 4 minutes. Transfer to a plate.
3. Add remaining 2 teaspoons oil to skillet. Add broccoli, bell peppers, and scallions and stir-fry until vegetables are crisp-tender, 3-5 minutes. Add garlic and stir-fry until fragrant, 30 seconds.
4. , Add chicken and cornstarch mixture; cook, stirring constantly, until mixture comes to a boil and sauce thickens, about 1 minutes. Stir in cilantro and serve immediately.
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