Fresh ginger and Asian chili-garlic sauce flavor this quick stir-fry. Photo by: Steve Klise/America's Test Kitchen via AP
August 15, 2018 10:37:48 AM
Quick-cooking stir-fries are a natural choice for weeknight dinners. This one combines easy-prep ingredients with a leveled-up sauce made from Asian pantry staples.
To save on time, use precut broccoli florets rather than fussing with a whole head of broccoli. For a crisp-tender texture and bright green color, we steam the broccoli slightly in the skillet before sauteing it. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Note that you'll need 1/2 cup of basil, so shop accordingly. Long-grain white, basmati, or Texmati rice can be substituted for the jasmine rice.
STIR-FRIED CHICKEN AND BROCCOLI WITH HERBS AND SCALLION RICE
Start to finish: 45 minutes
1 1/2 cups jasmine rice
Salt and pepper
1/4 cup oyster sauce
1 tablespoon rice vinegar
1 tablespoon Asian chili-garlic sauce
1 tablespoon fresh ginger
1/2 cup fresh basil
1/4 cup fresh mint
12 ounces broccoli florets
1 red bell pepper
1 pound boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon vegetable oil
Nutrition information per serving: 503 calories; 92 calories from fat; 10 g fat (1 g saturated; 0 g trans fats); 83 mg cholesterol; 940 mg sodium; 67 g carbohydrate; 4 g fiber; 4 g sugar; 34 g protein.
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