Stir-fried chicken with brocolli and peanuts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | cups | Brocolli florets |
| 2 | Medium carrots, sliced | |
| 1 | Celery rib, sliced | |
| 3 | Scallions sliced | |
| 1 | Clove garlic, crushed | |
| 1 | teaspoon | Grated fresh ginger |
| 1½ | pounds | Chicken breasts, skinless, boneless, cut into 1/2-in. chunks |
| 14½ | ounce | Can chicken broth |
| ½ | cup | Dry sherry |
| 2 | tablespoons | Soy sauce |
| 1 | cup | Long-grained white rice |
| ½ | cup | Dry-roasted peanuts |
Directions
1. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add brocolli, carrots, celery, scallions, garlic, and ginger and stir-fry until tender, 4 to 6 minutes. Remove to a bowl. 2. In same wok, heat remaining 2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 3 to 4 minutes. Remove to bowl with vegetables. 3. Add chicken broth, sherry, and soy sauce to wok.
Heat to boiling. Add rice. Reduce heat to low, cover and cook until rice is tender, 18 to 20 minutes. Return chicken and vegetables to wok and add peanuts. Cook, stirring, until heated through, 1 to 2 minutes.