Sweet and Savory Chicken Stir-Fry
By America's Test KitchenPublished on June 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup pineapple juice 3 tablespoons soy sauce 3 tablespoons Asian sweet chili sauce 2 tablespoons cornstarch 3 garlic cloves, minced3 (6- to 8-ounce) boneless, skinless chicken breasts, sliced crosswise ½ inch thick1 tablespoon vegetable oil 12 ounces broccoli florets, cut into 1½-inch pieces1 cup 1-inch pineapple chunks ¼ teaspoon table salt ¼ cup water ¼ cup fresh cilantro leaves
Before You Begin
Serve over rice noodles.
Instructions
- Whisk pineapple juice, soy sauce, chili sauce, cornstarch, and garlic in bowl until cornstarch is dissolved. Combine chicken and 3 tablespoons pineapple juice mixture in second bowl and let sit for 15 minutes.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook, without stirring, until well browned on bottom, about 2 minutes. Stir and continue to cook until chicken is spotty brown and cooked through, about 2 minutes longer. Transfer chicken to large plate.
- Add broccoli, pineapple, and salt to now-empty skillet. Cover and cook over high heat, shaking skillet occasionally, until broccoli is tender, about 3 minutes. Return chicken to skillet. Add water and remaining pineapple juice mixture and cook until slightly thickened, about 1 minute. Sprinkle with cilantro leaves and serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup pineapple juice
3 tablespoons soy sauce
3 tablespoons Asian sweet chili sauce
2 tablespoons cornstarch
3 garlic cloves, minced
3 (6- to 8-ounce) boneless, skinless chicken breasts, sliced crosswise ½ inch thick
1 tablespoon vegetable oil
12 ounces broccoli florets, cut into 1½-inch pieces
1 cup 1-inch pineapple chunks
¼ teaspoon table salt
¼ cup water
¼ cup fresh cilantro leaves
Ingredients
1 cup pineapple juice
3 tablespoons soy sauce
3 tablespoons Asian sweet chili sauce
2 tablespoons cornstarch
3 garlic cloves, minced
3 (6- to 8-ounce) boneless, skinless chicken breasts, sliced crosswise ½ inch thick
1 tablespoon vegetable oil
12 ounces broccoli florets, cut into 1½-inch pieces
1 cup 1-inch pineapple chunks
¼ teaspoon table salt
¼ cup water
¼ cup fresh cilantro leaves
Ingredients
1 cup pineapple juice
3 tablespoons soy sauce
3 tablespoons Asian sweet chili sauce
2 tablespoons cornstarch
3 garlic cloves, minced
3 (6- to 8-ounce) boneless, skinless chicken breasts, sliced crosswise ½ inch thick
1 tablespoon vegetable oil
12 ounces broccoli florets, cut into 1½-inch pieces
1 cup 1-inch pineapple chunks
¼ teaspoon table salt
¼ cup water
¼ cup fresh cilantro leaves
Why This Recipe Works
Letting the chicken marinate in a portion of the sauce not only added flavor but also helped encourage browning.
Before You Begin
Serve over rice noodles.
Instructions
- Whisk pineapple juice, soy sauce, chili sauce, cornstarch, and garlic in bowl until cornstarch is dissolved. Combine chicken and 3 tablespoons pineapple juice mixture in second bowl and let sit for 15 minutes.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook, without stirring, until well browned on bottom, about 2 minutes. Stir and continue to cook until chicken is spotty brown and cooked through, about 2 minutes longer. Transfer chicken to large plate.
- Add broccoli, pineapple, and salt to now-empty skillet. Cover and cook over high heat, shaking skillet occasionally, until broccoli is tender, about 3 minutes. Return chicken to skillet. Add water and remaining pineapple juice mixture and cook until slightly thickened, about 1 minute. Sprinkle with cilantro leaves and serve.
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