Stir-Fried Chicken & Broccoli
Submitted by j13903
Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.
YIELD
8 servingsPREP
15 minCOOK
10 minREADY
30 minThis isn’t your standard takeout-style chicken and broccoli, and that’s exactly what makes it interesting.
Boned chicken thighs get seasoned with ginger and pepper, seared in peanut oil, then tossed with thinly sliced broccoli and scallions in a light chicken broth sauce.
Then comes the plot twist: a shower of grated parmesan and crunchy whole wheat croutons right at the finish.
It sounds unconventional, but the nutty, salty parmesan plays off the ginger-kissed chicken in a way that just works. Think of it as a weeknight stir-fry that raided the Italian pantry on the way to the table.
Chef Tips
- Slice the broccoli thin crosswise rather than breaking into florets. This gives you more surface area for browning and faster cooking.
- Use bone-in thighs if you can find them and bone them yourself. The extra flavor from dark meat makes a real difference here compared to breast.
- Add the parmesan off the heat so it melts gently into the sauce rather than clumping up.
- Toast the croutons lightly before sprinkling them on. A little extra crunch goes a long way against the tender chicken.
Ingredients
Directions
Chop chicken into bite-size pieces.
Sprinkle ginger and pepper over chicken.
In a large fry pan or wok, pour oil and heat to high temperature.
Add chicken and stir-fry 3 minutes or until brown.
Push chicken to side and add broccoli and onion.
Stir-fry 3 minutes more.
Mix together ¾ cup broth, salt and sugar and stir into fry pan.
Reduce heat to medium-high, cover and cook 2 minutes.
Add cornstarch to remaining 2 tablespoons of chicken broth and stir until smooth.
Stir into fry pan and cook 1 minute; remove from heat.
Stir in parmesan cheese, sprinkle with whole wheat croutons.
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