Recipe: Ginger-basil chicken and broccoli stir-fry
Fresh fruits and vegetables are a good start for a healthy diet.
4 (1
4 teaspoons honey
2 scallions, sliced
2 tablespoons water
2 cups snow peas
each) 5 tablespoons low sodium soy sauce, divided
4 tablespoons rice vinegar, divided
4 teaspoons cornstarch, divided
1 pound chicken cutlets, thinly sliced
2 tablespoons canola oil, divided
6 cloves garlic, minced
4 teaspoons grated fresh ginger
4 cups broccoli florets
cup packed fresh basil leaves, coarsely chopped or torn
1 tablespoons vinegar and 2 teaspoons cornstarch in a shallow dish. Stir in chicken, and set aside. Mix the remaining 3 tablespoons soy sauce, 3 tablespoons vinegar, 2 teaspoons cornstarch and honey in small bowl, and set near the stove. Heat 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add the chicken in a single layer, and cook until golden on one side, 1 to 2 minutes. Flip and cook for 1 minute more. Transfer chicken to a plate. Add the remaining 1 tablespoon oil to the pan. Add garlic, ginger and scallions, and cook, stirring for 30 seconds. Stir in broccoli and water. Quickly cover, and steam for 2 minutes. Add snow peas, and return the chicken and any accumulated juices. Stir the reserved sauce, and add to the pan. Cook, stirring frequently and scraping up any browned bits, until the sauce is thickened, 2 to 3 minutes. Remove from heat, and stir in basil.