RCI-MT.004.0266.001
Chinese chicken
Chinese chicken from the Recidemia collection
Prep15 min
Cook75 min
Total90 min
Servings4
Difficultyadvanced
Ingredients
- Chicken breasts12 ozskinned &
- -boneless1 unit
- 1 tbsp
- 1 cup
- Caulifowerets1 cup
- Mushrooms1/2 lbssliced
- 4 unit
- -cut in 1" pieces1 unit
- 2 tbsp
- 3 tbsp
- 1 tsp
- arrowroot dissolved in +1 tsp
- 2 tbsp
- 1/4 tsp
Method
1
Cut the skinless, boneless chicken breast into 1-inch cubes and set aside.
2
Slice the mushrooms into even 1/4-inch pieces and cut the green onions into 1-inch pieces; keep broccoli and cauliflower flowerettes separate.
3
In a small bowl, combine the low-sodium soy sauce, dry sherry, and minced gingerroot; stir to blend.
4
In another small bowl, mix the arrowroot with 2 tbsp of water until completely dissolved; set aside.
2 minutes
5
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until the oil shimmers.
2 minutes
6
Add the cubed chicken to the hot oil and stir-fry until the pieces are opaque throughout and lightly golden, about 5-6 minutes; transfer to a plate.
6 minutes
7
Add the sliced mushrooms, broccoli flowerettes, and cauliflower flowerettes to the same wok and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4 minutes
8
Return the cooked chicken to the wok and pour in the soy sauce mixture, stirring to combine evenly.
1 minutes
9
Bring the mixture to a gentle simmer and immediately stir in the arrowroot slurry, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy.
2 minutes
10
Toss the green onion pieces into the wok and drizzle the sesame oil over the entire dish; stir once to combine.
1 minutes
11
Transfer to a serving dish and serve immediately over steamed rice or noodles.