Stir-Fried Chicken with Broccoli or Cauliflower Recipe

Stir-Fried Chicken with Broccoli or Cauliflower

Recipe courtesy of Mark Bittman

Watch how to prepare this dish.

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving: Serving size 1 of 10 servings, Calories 260, Total Fat 10 g, Saturated Fat 2 g, Carbohydrates 28 g, Dietary Fiber 1 g, Sugar 1 g, Protein 13 g, Cholesterol 29 mg, Sodium 340 mg
• Total Time: 30 min
• Active Time: 25 min

Discover the joy of this classic stir-fry, where tender chicken meets vibrant broccoli or cauliflower in a symphony of flavors. Parboil the veggies first for perfect texture that speeds up cookingor chop small and cook everything in one pan for simplicity. Pair with fluffy rice and let the aromas inspire your next meal!

Ingredients

• 1 cups white rice
• Salt and pepper to taste
• head broccoli or cauliflower, cut into 1-inch pieces
• 4 tablespoons high-quality peanut or vegetable oil
• 1 onion, diced
• 1 to 2 tablespoons fresh ginger, grated or finely chopped
• 4 garlic cloves, chopped (about 2 tablespoons)
• 1 pound boneless chicken breasts or thighs, cut into chunks to inch or thin slices and patted dry
• 2 tablespoons soy sauce
• 4 scallions, white and light green parts only, chopped (about cup), plus extra for garnish
• cup chicken or vegetable broth, white wine, or water

Instructions

1. Place the rice in a small saucepan and rinse it until the water runs clear. Add enough water to cover the rice by an inch and sprinkle with a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until small "craters" form on the surface of the rice, approximately 10 minutes. Lower the heat to the minimum, cover, and keep it warm until ready to serve.
2. In a large pot, bring salted water to a boil. Add the broccoli or cauliflower and cook until just tender, about 8 to 10 minutes. Drain and rinse under cold water to halt cooking. Chop the vegetables into bite-sized pieces.
3. Heat a large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Immediately add onions, ginger, and garlic, cooking until the onions start to brown and the garlic is fragrant, about 5 minutes. Remove this mixture to a plate. Add 1 tablespoon of oil to the skillet, then spread the broccoli evenly. Cook until it starts to brown, tossing occasionally, about 3 to 5 minutes. Transfer to the plate with the onion mixture.
4. Add the remaining tablespoon of oil to the skillet and add the chicken. Increase the heat to high, stir once, and let the chicken cook undisturbed for 1 minute before stirring again. Continue cooking and stirring occasionally until the chicken turns opaque and no longer pink, approximately 3 to 5 minutes.
5. Return the cooked vegetables to the pan and toss gently once or twice. Pour in the soy sauce and scallions, then toss again. Season with salt and pepper, add the broth, and cook while stirring and scraping the bottom of the pan until the liquid reduces slightly and all browned bits lift off, about 30 seconds. Garnish with more scallions. Serve hot over the prepared rice.

Adapted from HOW TO COOK EVERYTHING, Completely Revised Twentieth Anniversary Edition by Mark Bittman. Copyright 2019 by Double B Publishing, Inc. Used by permission of Houghton Mifflin Harcourt. All rights reserved.