Stir-fries are easy to make, cook fast and are a great way to get lots of vegetables into your meals. I like to make my stir-fry as simple as possible when it comes to sauces. I normally just use soy sauce along with rice wine vinegar and sometimes I add a little broth like chicken or vegetable. I try to stay away from the bottled sauces as they tend to have too much sugar and artificial ingredients in it. This is another one-pot meal, so use the largest skillet you have available if cooking for lots of people. I love to use peanuts here, they add crunchiness and go well with the Asian theme. I make this dish often when broccoli is on sale and it becomes a fairly inexpensive meal that is also healthy.
Chicken and Broccoli Stir-Fry Recipe:
You will need:
1 skinless, boneless chicken breast
1 tablespoon of canola oil
2 scallions, sliced and white and green parts separated
1 garlic clove, chopped
1 bunch of broccoli, cut into florets
1 large carrot, peeled and cut into matchsticks
1 teaspoon of rice wine vinegar
1 tablespoon of soy sauce
a handful of roasted peanuts
salt and pepper
Using a paper towel, dry the chicken breast and cut into bite size pieces, about 1 inch squares. Season with salt and pepper and set aside.
In a large skillet, heat oil over medium heat. Add scallion (white parts) and garlic and cook quickly for about 30 seconds, be careful not to bur the garlic, adjust heat if necessary. Add chicken pieces to the skillet and cook, turning often until all sides have browned, about 5 minutes. Add broccoli and carrots to skillet and stir. Add vinegar and soy sauce and scrape down the bottom of the pan to remove any brown bits. If you wish you can add a little amount of water or broth to create more sauce.Continue cooking the dish until vegetables are cook but still firm and chicken is cooked trough, about 5 minutes more. Top with peanuts and the green parts of the scallion.
Serve hot accompanied by your favourite kind of rice.