Wok and Roll Call
Stir-Fried Chicken and Broccoli with Savory Egg Fried Rice
30 minutes
Serves 4
DinnerItalianDairy-freeNut-freeShellfish-free
Herb's take
Tonight, we're heading into the heart of wok territory, but with an Italian twist: fast, high-heat stir-frying where science meets speed. You'll learn the secrets of velveting chicken and getting those eggy rice grains to sing (figuratively, not literally, unless your rice is haunted).
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the chicken slices with 1 teaspoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Mix well and set aside for at least 10 minutes.
- 02In a small bowl, whisk together the chicken broth, remaining soy sauce, cornstarch, and rice vinegar. Set aside.
- 03Heat 1 tablespoon vegetable oil in a large wok (or skillet) over medium-high heat. Scramble the eggs until just set, then remove to a plate.
- 04Increase heat to high. Add another tablespoon vegetable oil to the wok. Add the chicken and stir-fry until just opaque and lightly browned, 3-4 minutes. Remove the chicken to a bowl.
- 05Add the last tablespoon of oil to the wok. Toss in the garlic, ginger, and half the scallions. Stir-fry for 30 seconds until fragrant.
- 06Add the broccoli and stir-fry for 2 minutes. Pour in 3 tablespoons water, cover, and steam for 2 minutes until broccoli is crisp-tender.
- 07Return the chicken (and any juices) to the wok, along with the sauce. Stir everything together for 1-2 minutes, until sauce thickens and coats the chicken and broccoli. Season with salt and pepper.
- 08Push everything to the side. Add the cooked rice and reserved eggs to the empty space. Drizzle with remaining sesame oil and stir-fry, breaking up the eggs and mixing until everything is well combined and heated through.
- 09Serve immediately, garnished with remaining scallions.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.