Sesame Chicken with Broccoli and Red Pepper
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup low-sodium chicken broth ¼ cup soy sauce 2 tablespoons cornstarch 2 teaspoons toasted sesame oil 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces3 tablespoons vegetable oil 1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks1 tablespoon grated fresh ginger 1 tablespoon sesame seeds, toasted
Instructions
- Whisk together ½ cup broth, 3 tablespoons soy sauce, 1 tablespoon cornstarch, and sesame oil in medium bowl. Toss chicken, remaining 1 tablespoon soy, remaining 1 tablespoon cornstarch, and 1 tablespoon vegetable oil to coat in large bowl.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken, about 5 minutes. Transfer to plate and tent loosely with foil.
- Add broccoli and remaining ¼ cup broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Stir in remaining 1 tablespoon vegetable oil and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with sesame seeds. Serve.
Time
30 minutesYield
Serves 4Ingredients
¾ cup low-sodium chicken broth
¼ cup soy sauce
2 tablespoons cornstarch
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
3 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted
Ingredients
¾ cup low-sodium chicken broth
¼ cup soy sauce
2 tablespoons cornstarch
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
3 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted
Ingredients
¾ cup low-sodium chicken broth
¼ cup soy sauce
2 tablespoons cornstarch
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
3 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted
Why This Recipe Works
This chicken stir-fry features small bites of meat and vegetables evenly coated with a slightly thickened sauce. Unfortunately, the ideal-textured sauce often slides right off the meat. We tossed our lean chicken with cornstarch and soy sauce to create a rough coating and to season the meat. Toasted sesame oil and fresh ginger added bright flavor to this stir-fry.
Instructions
- Whisk together ½ cup broth, 3 tablespoons soy sauce, 1 tablespoon cornstarch, and sesame oil in medium bowl. Toss chicken, remaining 1 tablespoon soy, remaining 1 tablespoon cornstarch, and 1 tablespoon vegetable oil to coat in large bowl.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken, about 5 minutes. Transfer to plate and tent loosely with foil.
- Add broccoli and remaining ¼ cup broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Stir in remaining 1 tablespoon vegetable oil and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with sesame seeds. Serve.
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