Ingredients Meat & Poultry Chicken Chicken Breast Recipes Spicy Stir-Fried Chicken and Vegetables 4.4 (5) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 One of the easiest ways to serve a quick, delicious dinner is to choose a recipe that combines all the elements of your meal in a single dish. Here, find out how to make spicy stir-fried chicken and vegetables. Ingredients 1 ounce dried tree-ear or wood-ear mushrooms 1 cup boiling water 1 large egg white 1 tablespoon rice-wine vinegar ½ teaspoon salt 1 tablespoon cornstarch, dissolved in 1 ½ tablespoons water 2 whole boneless, skinless chicken breasts, cut into strips ½ head broccoli, cut into florets 3 medium carrots, thinly sliced 2 tablespoons canola oil 1 ½ teaspoons freshly grated ginger 1 ½ teaspoons minced garlic 2 scallions, white and most of green part, sliced into thin rings ½ teaspoon crushed red-pepper flakes 1 medium onion, cut in ¾-inch pieces 1 medium red bell pepper, cut in ¾-inch pieces 1 one-pound green cabbage, shredded ½ small jalapeno pepper, minced 2 tablespoons soy sauce 1 tablespoon balsamic vinegar ½ teaspoon toasted sesame oil Salt and freshly ground black pepper Directions Place mushrooms in a medium bowl, and cover with boiling water. Soak 10 minutes, and drain in a colander. Place egg white, rice-wine vinegar, salt, and cornstarch mixture in a large bowl; whisk to combine. Add chicken, cover, and refrigerate 30 minutes. Bring a large stockpot of water to boil. Blanch broccoli for 1 minute; remove broccoli from water, and rinse under cold running water to stop cooking. Add carrots to boiling water, and blanch 1 to 2 minutes. Drain, and rinse under cold running water to stop cooking. Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions, and red-pepper flakes. Saute 30 seconds. Add onion and bell pepper, and saute 1 minute more. Add carrots, and cook another 2 minutes. Stir in broccoli, cabbage, jalapeno, and mushrooms; cook 3 to 4 minutes, until cabbage starts to wilt. Remove chicken from marinade, and add to wok. Saute until chicken is thoroughly cooked, about 5 minutes. Stir in soy sauce, vinegar, and sesame oil, and season to taste with salt and pepper. Serve hot. Rate it Print