Chicken Piccata Stir-Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. boneless chicken breast, cut into ¼-inch thick pieces
3 Tbsp. dry sherry, divided
2 tsp. cornstarch, divided
¾ tsp. salt, divided
¼ tsp. black pepper
½ cup chicken broth
1 Tbsp. soy sauce
4 tsp. peanut oil (or vegetable oil), divided
1 medium shallot, thinly sliced
1 Tbsp. minced garlic
2 cups string beans, cut into 2-inch lengths
1 Tbsp. capers, drained and rinsed
2 Tbsp. fresh parsley, chopped (optional)
½ medium lemon, cut into 4 wedges (optional)
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Directions: |
Directions:In a medium bowl, combine chicken, 1 Tbsp. sherry, 1 tsp. cornstarch, ½ tsp. of salt, and the pepper.
In a separate bowl, combine chicken broth, soy sauce, remaining 2 Tbsp. dry sherry, and the second 1 tsp. cornstarch.
Heat wok or 12-inch skillet over high heat until a drop of water evaporates within 1 or 2 seconds of contact. Swirl in 1 Tbsp. oil.
Add shallots and garlic; stir fry for 10 seconds or until fragrant.
Push mixture to side of the pan, and add chicken, spreading it evenly in one layer in the pan.
Cook undisturbed, letting the chicken begin to sear. Stir fry 1 minute until chicken is no longer pink, but not cooked through.
Swirl in the remaining 1 tsp. of oil.
Add green beans and capers and sprinkle the remaining ¼ tsp. salt.
Stir fry for 30 seconds or until just combined.
Swirl in broth mixture; stir fry for 1 - 2 minutes or until chicken is cooked through and sauce is slightly thickened.
Sprinkle on parsley; serve with lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Mark got this recipe from Nora.
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