Sesame Chicken with Broccoli and Red Pepper
adapted from Cook's Country Magazine
1. Cut 1 pound chicken breast tenders into 1-inch pieces. Cut 1 pound broccoli into small, bite-size florets, and peel and slice stalks 1/4-inch thick. Stem and seed 1 red bell pepper, and cut into 2-inch long matchsticks. Mince 1 Tablespoon fresh ginger. Toast 1 Tablespoon sesame seeds.
2. In a small bowl, whisk together 1/2 cup low-sodium chicken broth, 3 Tablespoons soy sauce*,
1 Tablespoon cornstarch, and 2 teaspoons toasted sesame oil. In a large bowl, whisk together
1 Tablespoon soy sauce, 1 Tablespoon cornstarch, and 1 Tablespoon vegetable oil; toss with chicken to coat.
3. Heat 1 Tablespoon vegetable oil in a 12-inch nonstick skillet over medium-high heat, until just smoking. Brown chicken, about 5 minutes. Transfer to a plate and tent loosely with foil.
4. Add broccoli and 1/4 cup low sodium chicken broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add
1 Tablespoon vegetable oil and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with toasted sesame seeds; add
salt and pepper to taste. Serve over rice.
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