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Chicken, Broccoli, and Lemon Stir-Fry Photo: Clive Streeter

Chicken, Broccoli, and Lemon Stir-Fry

This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.

The Martha Stewart Show, November 2005 http://www.marthastewart.com/340870/chicken-broccoli-and-lemon-stir-fry
3.28261
Rated
65.6522100(50)50
  • Prep Time 20 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons honey
    • 2 cloves garlic, minced
    • 1/4 to 1/2 teaspoon crushed red pepper
    • 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
    • 2 tablespoons canola oil
    • 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
    • 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
    • 2 teaspoons cornstarch, dissolved in 1 tablespoon water
    • 2 tablespoons toasted sesame seeds

Directions

  1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
  2. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
  3. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
  4. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

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