Saturday, August 7, 2010

Oriental Chicken and Broccoli Stir Fry

This stir fry could be made in either a black iron skillet, (which is my preference), or it could be made in the traditional sir fry vessel, the WOK. When I make this recipe it reminds me of the one and only similar dish my mother made when I was growing up, chop suey. I think it is pretty well established that chop suey is not really Chinese, but actually and American recipe. This stir fry uses flour as the thickener because it's convenient. You could use a tablespoon of corn starch instead of flour, but you may be sacrificing some of the flavorful "brown bits" left in the bottom of the skillet that the flour will pick up. It's your choice. Either way IMHO this is a great tasting recipe!

8 oz of chicken tenders cut into bite size pieces
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 onion, chopped
1 cup broccoli florets, chopped
1 stalk celery, chopped
3 tablespoons extra virgin olive oil
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 cup water

1 - Heat olive oil in iron skillet, then add onion, celery and broccoli.
2 - Sauté vegetables on medium high, then remove and set aside.
3 - Mix flour, salt and pepper together on a plate and dredge the chicken
pieces, shaking off the excess.
4 - In the same skillet as above, add the chicken and cook over high heat
with stirring for 3-4 minutes, until chicken is starting to brown.
5 - Add back the vegetables, then add the soy sauce, lemon juice
and water to deglaze the pan.
6 - Simmer at low heat setting until chicken is cooked through (about 10 minutes)

Comment - This oriental stir fry is great over cooked long grain rice!

I am a retired Chemical Engineer, investor and property manager for several multiunit properties as well as sing family homes.

No comments:

Post a Comment