Description
Spicy Jalapeno Chicken & Broccoli Stir Fry is a little bit spicier and a whole lot healthier than your favorite Chinese takeout.
Ingredients
Scale
- 1 tablespoon oyster sauce
- 2 tablespoons reduced sodium soy sauce
- 1 cup reduced sodium chicken stock
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons sesame oil (divided)
- 1 ½ pounds boneless skinless chicken breasts, cut in bite sized pieces
- 2 garlic cloves, chopped
- 1 small onion, thinly sliced, about 1/2 cup
- 1 tablespoon fresh ginger root, finely chopped
- 1/2 jalapeno pepper,sliced thin, more if you like spicy!
- 4 cups broccoli florets (blanched for 3 minutes in boiling water)
- Sesame seeds and thinly sliced scallion
- 4 ounces thin rice noodles or rice– cooked according to package directionsÂ
Instructions
- In a small bowl, combine the oyster sauce, soy sauce, chicken stock, and 1 tablespoon cornstarch. Set aside.
- Heat a large sauté pan or wok over medium high heat. Add 1 tablespoon of the sesame oil.
- When the oil begins to shimmer, add the chicken and stir fry until just cooked through, about 4 to 5 minutes. Sprinkle with 1 teaspoon cornstarch and stir. Remove the chicken from the pan to a plate. Set aside.
- Add the remaining oil to the pan and heat to a shimmer. Add the garlic, onion, ginger, and jalapeno. Sauté for about 2 to 3 minutes to just begin to release their flavors and begin to soften.
- Add the stock mixture to the pan and cook until it begins to thicken, about 2 to 3 minutes.
- Add the chicken and broccoli and stir just to coat.
- Sprinkle with sesame seeds and sliced scallion.
- Serve over the cooked rice or rice noodles.
Notes
- Cook the chicken until just done. Any longer than that and it gets tough and rubbery.Â
- Even a small amount of an ingredient adds a distinctive Asian flavor. The oyster sauce is just such an ingredient that gives this dish its authentic Chinese takeout taste.
- Blanching the broccoli florets for a few minutes helps it retain its bright green color. They also have a tender crisp bite.
- To make dinner time prep fly by, chop all the ingredients the night before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stir fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 442
- Sugar: 2.6 g
- Sodium: 552 mg
- Fat: 19.8 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11.5 g
- Fiber: 3 g
- Protein: 53.1 g
- Cholesterol: 151 mg