I’ve been missing the CSA and all of our fresh vegetables, so I finally broke down and hit the produce section at Whole Foods. I absolutely love the bok choy & fresh broccoli in this stir fry. It’s a reminder that spring, and all the fresh veggies that come with it, is on the way.
INGREDIENTS
- 2-4 boneless, skinless chicken breasts
- 2 medium carrots, thinly sliced
- 1 small bunch of bok choy (about 1 lb.), washed and chopped
- 1 red pepper, cut into bite-sized pieces
- 1 bunch of broccoli (about 1 1/2 lbs.), cut into florets
- 2 Tbsp. fresh ginger, minced
- 3 Tbsp. dry sherry (or white wine)
SAUCE
- 1 cup chicken broth
- 1/2 cup soy sauce
- 3 Tbsp. lime juice
- 6 cloves garlic, minced
- 3 tsp. honey
- 1/8 – 1/4 cup brown sugar (to taste)
- 2 1/2 Tbsp. corn starch dissolved in 1/2 cup water
- dash of hot chili oil to taste (can also use chili sauce, cayenne pepper or a red chili pepper)
Prepare chicken by removing any excess skin and cutting into one-inch chunks. Add olive oil, lime juice, soy sauce, minced garlic, kosher salt and freshly-ground pepper (I don’t measure, just add enough to coat the chicken). Stir to coat chicken. Refrigerate. (Up to a few hours is ideal, but 20 minutes is fine.)
To make the sauce, add chicken broth, soy sauce, lime juice, honey and brown sugar to a pot at medium heat. When it reaches a boil, reduce the heat to med-low or low. Add garlic and cornstarch. Stir until sauce thickens slightly. Add the dash of hot chili oil (or something to add a little heat). Do a taste test to make sure it’s the right balance of sweet and salty and adjust accordingly. Turn off the heat.
Heat olive oil in a saute pan at medium-high heat. Add the chicken, flipping it after a few minutes on one side. Cook through. You might need to reduce the heat once it’s browned on both sides. Add the minced ginger, cook for 1 minute. Add carrots, bok choy, pepper, and broccoli. Cook for a few minutes, then add stir fry sauce and mix everything. Add the sherry or white wine, stir and cover for a few minutes until broccoli starts to soften. Once it’s done, remove from heat. Serve with brown rice and chopped cashews.
Notes: You could also add onions and mushrooms to this stir fry. I use chili oil to add a little heat to the sauce because that’s what I had on hand. This summer when the hot peppers are in season, I might try adding one of those. Also, the next time I make it to the Asian market I’m going to buy fish sauce to substitute for the soy sauce. I like my sauce on the sweeter side (why I add the brown sugar), but you can skip the brown sugar and only use honey.
