Here’s a sure-fire recipe I have been using for years on those nights when I want a healthy, hearty meal BUT just don’t have the time to cook it. I make a quick chicken and broccoli stir fry. I used to make it in my wok, but any sturdy frying pan will do. I’ve been using our All-Clad-like chicken fryer pan (and I don’t fry chicken!). It has high sides, so the cooking time is even.
The ingredients are simple. Just slice a boneless chicken breast, one bunch of broccoli and an onion into bite size pieces. Usually hubby does this while I accumulate the rest of the cooking necessities. Here are the basics that I use. For the Asian sauce, you can use any flavor you’d like (such as Sweet & Sour, General Tso’s or Sesame…..to name a few) Most of these ingredients I purchased at Aldi. I use a combo of the pure sesame oil (very expensive @$6 a bottle!!) mixed in with virgin olive oil as a sauteing base (olive oil is in the glass decanter) Also, in a separate glass, I mix one heaping tablespoon of corn starch with 1 cup of cold tap water and set it aside.
Heat up your skillet till a drop of water quickly evaporates upon contact. Add in equal parts sesame oil and olive oil to evenly coat the bottom of the pan. Toss in your broccoli first and saute for a few minutes before adding in the chopped up onion. If you want to speed up the stir-frying, cover the pan. Why? See all that steam? if you cover the pan the steam will cook the veggies faster! And we are in a hurry here, right?
Clean up is a breeze. Everything literally is made in that one pot, which gets tossed into the dishwasher, along with the 2 or 3 plates I used in the preparation and serving. The rice cooker has to be cleaned by hand. Sorry (but not the glass top….that can go in the dishwasher…yay!)