Ingredients
8 oz uncooked boneless skinless chicken breasts, thinly sliced into strips about 1/4-inch thick
3 Tbsp low-sodium soy sauce, divided
3 Tbsp dry sherry or dry vermouth, divided
1 tsp cornstarch
Cooking spray
4 medium scallions, finely chopped
1 Tbsp minced peeled chopped ginger
2 medium garlic cloves, minced; or 2 1/2 tsp minced garlic
1 tsp red pepper flakes
2 cups broccoli florets (see Note)
2 medium red bell peppers, roughly chopped
4 medium celery ribs, thinly sliced
2 Tbsp rice vinegar
3 Tbsp chopped roasted peanuts
Preparation
Stir together chicken, 1 tablespoon of soy sauce, 1 tablespoon of sherry or vermouth and cornstarch in a large bowl until chicken is evenly coated and cornstarch has dissolved. Set aside for 10 minutes.
Coat a large nonstick wok or a nonstick sauté pan with cooking spray; set over high heat until smoking, about 2 minutes.
Add scallions, ginger, garlic and red pepper flakes. Toss and stir until aromatic, about 20 seconds.
Add chicken and any remaining liquid in bowl. Cook, tossing constantly, until chicken is no longer pink and raw-looking, about 2 minutes.
Stir in broccoli, pepper and celery. Continue tossing and stirring over the heat until crisp-tender, about 3 minutes.
Stir in remaining 2 tablespoons of soy sauce, 2 tablespoons of sherry or vermouth and rice vinegar. Bring to a full simmer, stirring all the while, until slightly thickened. Stir in peanuts just before serving. Serving size: about 1 1/2 cups.
Note: Frozen broccoli florets, thawed, will cut down on the prep time quite a bit, but they do cook more quickly. Cut down their time over the heat to just 1 minute, adding the pepper and celery first in step 5, cooking them for 2 minutes, then adding the broccoli florets and stir-frying all the vegetables for 1 more minute.
