Welcome Winter with a Vibrant Stir Fry
January 12, 2019
Everyone is always asking me how to simplify a dish. “What shortcuts can I take? How can I make things easier?” It is something that I hear a lot. I get it, not everyone’s idea of a good time is spending hours in the kitchen preparing food. And for others, leisurely meal preparation is a luxury. It is my job to help you be more efficient, to make cooking as quick and effortless as possible. However, I also think that at times, a little extra effort goes a long way, and it is my job to highlight when it is worth it.
That being said, cooking in the New Year should certainly be fast, healthy, easy, and of course, delicious. This recipe delivers on many levels. While certainly not as simple as picking up the phone and ordering; the grocery shopping, prep and cook time are minimal. And the rewards, large. The brightness of the ginger just isn’t possible with order-in food, and home-made stir fries are almost always lighter and healthier. This one is also packed with lean protein and plenty of broccoli. Yum! There are a few elements of this dish that do qualify for the “a little extra effort is worth it,” category. One is inherent to the flavor (grating lots of fresh ginger) and I hope that you won’t skip it. The other, the use of the often-neglected broccoli stem, is flexible. Give it a try and you will be rewarded with crunchy, water-chestnut like disks that make the texture of this dish. If not, just add an additional ¼ bunch of broccoli florets. I will leave it to you.
Secrets for Success:
Keep the sauce ingredients on hand. They keep in the refrigerator for a long time and will cut down on shopping time.
If serving rice as an accompaniment, make it ahead to save time. Rice can be easily reheated in the microwave
I always use Kikkoman soy sauce and Marukan rice vinegar.
Toasted sesame oil is golden brown in color with a toasted sesame flavor. Not to be confused with the clear vegetable oil!
Use a spoon, yes, a spoon, to peel your ginger. See photos below.
Gingery Chicken and Broccoli Stir Fry
adapted from Everyday Foods
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon cornstarch, divided
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts cut into cubes
3 tablespoons grated peeled fresh ginger
2 cloves garlic, minced
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
Cooked rice, for serving
Directions: Whisk together soy sauce, vinegar, hoisin, 2 teaspoons of the cornstarch, and sesame oil. In a medium bowl, toss chicken (with the remaining 1 teaspoon cornstarch until chicken is coated;) season lightly with salt. In a wok or large skillet, heat vegetable oil over high heat. Add the chicken and cook until browned, 10 minutes. Transfer to a plate. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Return chicken to the pan. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.