By Martha Rose Shulman
- Total Time
- About 15 minutes
- Rating
- 4(594)
- Notes
- Read community notes
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Featured in: Letting Vegetables Inspire a Stir-Fry
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Ingredients
Yield:Serves three to four
- Salt to taste
- ½pound broccoli florets, cut to the same size about 4 cups
- ¾pound skinless, boneless chicken breast or tenders, preferably from a small producer of free-range chickens, cut into pieces ¼-inch thick and 1 inch long
- 2tablespoons finely shredded or minced ginger
- 1tablespoon minced shallot
- 1tablespoon minced garlic
- 2tablespoons Shao Hsing rice wine or dry sherry
- 1tablespoons low-sodium soy sauce
- 2teaspoons cornstarch
- ¾teaspoon sugar
- ¼teaspoon red pepper flakes
- ¼cup chicken broth or water
- 2teaspoons rice vinegar
- 2tablespoons peanut or canola oil
- 1large red bell pepper 6 to 8 ounces, cut in 2-inch julienne
For the Stir-fried Broccoli, Red Pepper and Chicken
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
226 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 22 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Stir-fried Broccoli, Red Pepper and Chicken
Step
1
Bring a medium pot of lightly salted water to a boil. Add the broccoli florets and blanch, stirring the broccoli, for one minute until the water is coming back to a boil. Drain and shake out excess water. Lay the broccoli florets on a kitchen towel to drain further.
Step
2
In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and red pepper flakes. Stir together well, and place within arm’s reach of your pan (refrigerate if not cooking right away).
Step
3
Combine the broth, vinegar, remaining cornstarch and rice wine or sherry in a small bowl, and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
Step
4
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil to the sides of the pan and tilt the pan to distribute. Carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for one minute, then add the shallot, garlic and remaining ginger. Stir-fry with the chicken for one minute until the chicken is lightly colored but not quite cooked through. Add the red pepper and broccoli to the wok, and stir-fry one minute. Stir the broth mixture and add to the wok. Season with salt to taste. Stir-fry one to two minutes until the chicken is cooked through and the broccoli and peppers are crisp-tender. Serve with brown rice, white rice or noodles.
Ratings
4
out of 5
594
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Cooking Notes
Mikayla
Tasty stir-fry, but I hate when recipes are so misleading on the time they take. Sure, the cooking part might only take 15 minutes, but I also have to cook rice and chop and prepare all of the ingredients. I'm a novice cook, so this took me over an hour to make, start-to-finish. I knew going into this that it would take longer than 15 minutes, so I'm still giving it 4 stars. Just had to vent about a pet peeve.
Sarah T.
Added carrots and cabbage when stir frying - great additions. We felt adding spinach or bok choy near the end would also be delicious. We enjoyed the flavor, but I could see playing around with different amounts of spices, adding in some curry, etc.Overall a really great base recipe that you can have some good fun adding to.
kate
My husband and I loved it. Simple and very tasty. The seasoning could easily be ramped up with more garlic if you like. I did drizzle a little sesame oil at the end and added salt. Really liked the high proportion or vegetables to chicken.
margo
I cook for a heart failure patient on a 1500mg sodium daily diet. This is not low sodium. It IS possible to have tasty food without much salt. Liberal use of herbs and spices negate the need for large amounts of salt. Real low sodium recipes would be appreciated.
Holly
Good and fresh but lacks depth of flavor. I made doubled the sauce exactly because we love sauce, but otherwise made the recipe as written. Maybe needs a little fish sauce or Hosein? Added some chili garlic sauce to my plate and that helped. But very healthy,
Graybits
The sauces in steps 2 & 3 are great. I did several things to make it less bland. I doubled the pepper flakes, added toasted sesame oil and Thai Fish sauce, and Thai Green curry powder. I replaced soy sauce with Coco aminos. Instead of minced ginger in step 4 I used pickled ginger and mixed in rice noodles
Susan Dixon
i thought the flavors were complex and very delicious. I struggle with Asian cooking and this recipe was a success.
jane
Added miso and it was still a little boring
KCL
Not enough flavor. Made it twice but always just a bit bland.
Meghan
Very delicious stir-fry. The cooking time was a little misleading as the prep took a long time but knowing this in advance, maybe things could be done in advance to make this a truly 15 minute weekday recipe. I'll be keeping this in the rotation!
cannedyou
I gave this an all star review because of how quickly it all came together and it was delicious. Many times I wing it with stir fry and this had a good combo of flavors. I did not have broccoli but used carrots and celery instead, adding them with shallot et al. I also chopped up scallion and peanuts and put them on the top of the dish when served. Will make again.
Patricia P
I add fish sauce and oyster sauce to the broth sauce. I think they add a lot of flavor.
trlinardo
My tween says to write “It’s Delicious.” She had two helpings. I honestly cannot say anything else.
Nancy Coleman
Needs a lot more sauce. I changed the peppers for snow peas, as peppers just overwhelm the taste of everything else. Maybe less garlic, too.
BSD
I made this exactly as written, and it definitely needs twice the amount of sauce ingredients to get the flavor up. When I sampled the sauce directly from the pan, while cleaning up leftovers, I found it was quite flavorful. There just isn’t enough of it. I’ll make it again and boost the sauce quantity, and the flavor.
M Newman
I thought this was a wonderful, easy recipe — perfect for after work, on a day you don’t have time to shop. It was delicious, fast and no exotic ingredients required. I subbed dried ginger because I didn’t have fresh, and it was good, but I’m picking up some fresh ginger to make this again. I think it will brighten the flavor of the dish. I like the suggestions in comments of others of adding other veggies, will do that next time as well. But there will definitely be a next time for this one.
KateD
Good basic recipe but it seemed overly complicated to execute. Sauce was pretty blah. We used Mai Ploy sauce which made it into sweet and sour style. Healthy and easy just lots of chopping and mincing.
TennD
Whole family liked this-used a pork tenderloin (tasty!), microwaved a bag of broccoli so did not have to blanch. After reading comments I added some extra garlic and ginger, hoison, a little fish sauce, some sesame oil and extra red chili sauce since I had them on hand (and doubled the broth mixture at the end). Did not have rice wine/sherry so used some dry vermouth and that worked. Basic but tasty and will make again.
Molly M.
This has become a favorite in our house, especially on busy nights when we need something quick to prepare. I appreciate how easy it is to swap out different proteins!
Swirt
Omitted the corn starch and marinaded the chicken strips in the wine, soy sauce, ginger, garlic, sesame oil with some red pepper flakes for a couple of hours. Seared the chicken, dumped in the marinade and added the veggies. Also added cooked rice. Yum.
Susan H
Microwave broccoli. No need to boil.
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