Serves 4
Notes
I love this recipe because it takes the classic stir-fry technique and gives it an Italian twist. The vinegar and honey create a sweet-and-sour glaze for the chicken that everyone will enjoy. In fact, when I was testing this recipe in my kitchen at home, two of my grandchildren, Olivia and Ethan, were visiting, and this was their favorite dish of the day – they both asked for the recipe so they could re-create it at home.
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
- 1/2 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
- 2 heads broccoli, cut into small florets, stems trimmed and peeled and cut into matchsticks
- 8 white or cremini mushrooms, trimmed and quartered
- 1 red bell pepper, cut into thick strips
- 1 bunch scallions, including green parts, cut into 1-inch pieces
- Peperoncino flakes
- Cooked rice, for serving, if desired
Directions
In a small bowl, stir together the chicken stock, balsamic vinegar, honey, and cornstarch. Season with 1/2 teaspoon salt, and set aside.
Heat a large nonstick skillet over high heat. Add 1 tablespoon olive oil. Add half of the chicken strips, season with salt, and cook, tossing occasionally, until cooked through and browned all over, about 2 minutes. Remove to a plate, and repeat with the remaining chicken.
When all of the chicken is out of the pan, wipe the skillet clean with a paper towel. Add the remaining 2 tablespoons olive oil over high heat. Add the broccoli, mushrooms, and bell pepper. Toss to coat in the oil. Cook and toss until the vegetables begin to wilt, 3 to 4 minutes. Add the scallions, and a big pinch of peperoncino. Cover, and cook until the vegetables are crisp-tender, 2 to 3 minutes. Uncover, and add the reserved sauce mixture and chicken strips. Cook and toss until the sauce boils and is thickened and the chicken is heated through, 1 to 2 minutes. Serve immediately, ideally with some boiled rice.
