Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 tablespoons peanut oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 teaspoons minced green onion bottoms
  • 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 1 cup julienned red bell peppers
  • 1/2 cup water chestnuts
  • 3 cups blanched broccoli florets
  • 1/4 cup soy sauce
  • 2 teaspoons toasted sesame oil
  • 3/4 cup chicken stock
  • 4 teaspoons cornstarch slurry
  • Salt and pepper
  • Steamed rice, for serving

Directions

Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

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