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Chicken - Chicken and Broccolini Stir-Fry Recipe

   
 

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     Chicken - Chicken and Broccolini Stir-Fry

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 T. egg white (about 1/2 lg. egg white)
1 T. mirin (sweet Japanese rice wine) or dry sherry
3 T. cornstarch
1 lb. skinless, boneless chicken breasts, cut into 1/2 inch cubes
1/4 c. oyster sauce
2 bunches broccolini, tough stems trimmed, cut into pieces
2 T. EVOO
3 cloves garlic, minced
1 T. minced peeled ginger
 
1 bunch scallions, thinly sliced
4 to 5 baby bell peppers, seeded and thinly sliced
1/4 c. sliced almonds or chopped cashews, toasted

Instructions
Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 T. cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 T. cornstarch, the oyster sauce and 1/2 c. water in a small bowl.
Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 mintues. Drain and rinse under cold water.
Heat 1 T. EVOO in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. Increase the heat to hight and add the remaining 1 T. EVOO. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry for 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.
Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.


Originally Submitted
7/10/2012





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