Chicken and Broccoli Stir Fry
Start with a large dry pan over high heat. Add in the broccoli and let it start to brown.
Then add in 1 tablespoon of water and allow it to steam off. Add in 3 tablespoons vegetable oil and finish sautéing broccoli. Remove from pan and set aside.
Meanwhile, in a large bowl, combine ¼ cup rice flour, ½ teaspoon salt and ¼ teaspoon black pepper. Toss with dried chicken pieces.
Clean the pan and add in ½ inch of vegetable oil (about ½ cup) and heat. Fry chicken in batches and set aside.
After cooking the chicken, let the pan cool slightly and remove any oil so you are left with a thin layer. Lower heat to medium low.
Add in scallion whites and cook for 1 minute. Then add in garlic and ginger and cook for 1 more minute.
Add in broth, brown sugar, and ¼ teaspoon white pepper and ¼ teaspoon black pepper, water mixed with rice flour and sesame oil.
Increase heat and simmer to thicken, about 3 minutes. Season with salt to taste.
Add in broccoli, chicken and cashews and stir to heat and coat with sauce.
Garnish with sesame seeds and serve hot.
Makes: 2-3 servings
- 4 cups broccoli
- 3½ Tablespoons of cup vegetable or other high smoke point oil
- 1 ½ pounds chicken, cut into chunks and dried well
- ½ teaspoon salt, plus more to taste
- ¼ cup scallion white parts
- 6-8 garlic cloves, minced
- ½ inch nub of ginger, minced
- ¼ cup chicken broth
- 1 tablespoon brown sugar
- 2 Tablespoons sesame oil
- ¼ cup salted cashews
- Pereg Natural 2-Color Sesame Seeds for garnish
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