Chicken, Broccoli, and Lemon Stir-Fry

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Chicken, Broccoli, and Lemon Stir-Fry

This recipe adapted from the November 2003 issue of Everyday Food.

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons canola oil
  • 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
  • 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 2 tablespoons toasted sesame seeds

Instructions

1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.

2. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

3. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

4. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
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