Chicken and Broccolini Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 351
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 66 milligrams
- Sodium
- 254 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 6 grams
- Protein
- 34 grams
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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
Directions
- 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.
- Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.
- 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.
- Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.