Chicken and Broccolini Stir-Fry

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon egg white (about 1/2 large egg white)

1 tablespoon mirin (sweet Japanese rice wine) or dry sherry

3 tablespoons cornstarch

1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes

1/4 cup oyster sauce

2 bunches broccolini, tough stems trimmed, cut into pieces

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 tablespoon minced peeled ginger

1 bunch scallions, thinly sliced

4 to 5 baby bell peppers (any color), sliced into thin rings

1 to 2 red jalapeno peppers, seeded and thinly sliced

1/4 cup sliced almonds or chopped cashews, toasted


  1. Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl.
  2. Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.
  3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. Increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.
  4. Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.
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