Faster than calling for take-out, this simple and delicious recipe will get you stir-frying like a pro in no time.

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Preparation

15 minutes

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Cooking

10 minutes

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Serves

4

Ingredients

  • 1 lb (500 g) Fresh From The Farm Boneless Skinless Chicken Breast, cubed
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cup (125 mL) reduced-sodium chicken broth
  • 1 tsp (5 mL) cornstarch
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 2 tbsp (30 mL) canola oil
  • 1 head broccoli, cut into small florets
  • 1/3 cup (75 mL) cashews, toasted
  • 2 green onions, thinly sliced
  • 1 cup (250 mL) jasmine rice, cooked

Directions

1Season chicken with salt and pepper. In bowl, whisk together chicken broth and cornstarch until smooth; stir in soy sauce, vinegar, honey, sesame oil, garlic and ginger. Set aside.

2Heat canola oil in wok or large skillet over high heat; cook chicken, stirring often, for 2 to 3 minutes or until starting to brown. Transfer to plate.

3Stir in broccoli; cook, stirring, for 2 to 3 minutes or until broccoli is slightly softened. Return chicken to pan. Stir in stir-fry sauce; bring to boil. Cook for 1 to 2 minutes or until sauce is thickened, chicken is cooked through and broccoli is tender-crisp.

4Stir in cashews and green onions. Serve stir-fry with rice.

  • To make sure your chicken is cooked through, look for an internal temperature reading of 180°F (82°C) for a whole chicken, and 165°F (74°C) for ground poultry, chicken pieces and cuts. 
  • Stir-frying is a fast method of cooking. Prepare all ingredients before you start, so everything is ready to add to the pan quickly. 
  • Preheat the pan and cook on high heat for stir-frying. This gives the ingredients a good sear. Keep ingredients moving in the pan so food doesn’t burn.  
  • Don’t overcrowd the pan: the temperature of the pan will reduce too much and the food will steam instead of sear. 
  • To wok or not to wok: a wok’s broad surface enables liquids to reduce more quickly and the deep concave shape makes stir-frying easy because it develops intense heat in the bottom of the pan. This radiates quickly to the sides, so ingredients cook quickly and evenly in a small amount of oil. A large heavy-bottom skillet can be substituted. 

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