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Stir-Fried Chicken & Broccoli with Mango Chutney
“Resist the urge to make this stir-fry chicken recipe in a skillet instead of a wok, which will hold all your ingredients better. Buy a carbon-steel wok at an Asian market (or online) for around $30 and you'll have it forever. Make one stir-fry and you'll wonder how you survived without it.”
5 cups water
8 ounces whole-wheat capellini
1 tablespoon toasted (dark) sesame oil
¼ cup low-sodium chicken broth
¼ cup mango chutney
3 tablespoons reduced-sodium soy sauce
2 teaspoons white vinegar
2 large cloves garlic, finely grated
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
2 tablespoons grapeseed oil, divided
1 pound boneless, skinless chicken breasts, trimmed and sliced ( ½ inch)
5 cups broccoli florets
1 bunch scallions, whites cut into 1-inch pieces and greens sliced, divided
1Bring water to a boil in a large pot. Add pasta and cook, stirring often, until just tender, 2 to 3 minutes. Drain. Toss with sesame oil.
2Meanwhile, whisk broth, chutney, soy sauce, vinegar, garlic, cornstarch and crushed red pepper in a small bowl. Set aside.
3Heat 1 tablespoon grapeseed oil in a 14-inch flat-bottom carbon-steel wok over high heat until hot but not smoking. Add chicken and cook, stirring often, until just cooked through, 5 to 6 minutes. Transfer to a plate.
4Reduce heat to medium, add the remaining 1 tablespoon oil, broccoli and scallion whites to the wok; cook, stirring, until just tender, 2 to 3 minutes.
5Return the chicken to the wok. Make a well in the center of the ingredients and add the reserved sauce. Cook, stirring and combining it with the chicken and vegetables, until the sauce is thickened, about 2 minutes. Serve over the pasta. Garnish with scallion greens.