Stir Fry

• servings: 4

Ingredients

Chicken

2 tbsp toasted sesame oil

1 tablespoon cornstarch

1 tablespoon all-purpose flour

2 teaspoons low-sodium soy sauce

2 teaspoons Chinese rice cooking wine

2 chicken breasts sliced

Stir fry

3 scallions, minced

3 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon canola oil

1 small bunch broccoli (about 1 pound), florets cut into 1-inch pieces, stems trimmed and sliced thin (see page 127)

1/4 cup water

2 carrots, peeled and cut into matchsticks (see page 339)

Sauce of choice:

6 tablespoons red wine vinegar

6 tablespoons orange juice

6 tablespoons sugar

3 tablespoons ketchup

1½ teaspoons cornstarch

Directions

1. FOR THE CHICKEN: Combine the sesame oil, cornstarch, flour, soy sauce, and rice wine in a bowl, stir in the chicken, and marinate for at least 10 minutes or up to 1 hour.

2. FOR THE STIR-FRY: Combine the scallions, garlic, ginger, and 1 teaspoon of the canola oil in a bowl.

3. Heat 1 teaspoon more canola oil in a 12-inch nonstick skillet over high heat until just smok-ing. Add the chicken, break up any clumps, and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Transfer to a bowl, cover, and set aside.

4. Add the remaining teaspoon canola oil to the skillet and return to high heat until shimmering. Stir in the broccoli florets and broccoli stems. Add the water, cover, and steam until the broccoli is bright green and begins to soften, about 2 minutes.

5. Uncover and allow the water to evaporate, 30 to 60 seconds. Stir in the carrots and cook until the vegetables are crisp-tender, 3 to 4 minutes.

6. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 30 seconds. Stir it into the vegetables.

7. Return the chicken, with any accumulated juice, to the skillet. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly, until the chicken is cooked through and the sauce has thickened, 1 min