There’s something about a chicken and broccoli stir-fry that screams “Chinese takeout!” But given that this is a healthier, tastier recipe than your standard MSG-fest, let’s call it “Chinese take-in.”
The slightly higher fat content in dark meat makes for a flavorful, moist dish (you can substitute breast meat if you like). Broccoli, an anti-inflammatory, is chockful of potassium, vitamin C and B vitamins. Cooking it increases vitamin absorption.
And cashews are a good source of iron, vitamin E and zinc. The blend of tamari, lime juice, ginger and maple syrup is so delicious you’ll be able to take that Chinese restaurant off the speed dial.
Ingredients
Juice of 1 lime
½ teaspoon sea salt
4 organic skinless, boneless chicken thighs, cut into bite-size pieces
2 teaspoons cornstarch
¼ cup cold water
½ cup tamari
¼ cup water
2 tablespoons maple syrup
2½ tablespoons freshly squeezed lime juice
2 tablespoons brown rice vinegar
3 teaspoons garlic, minced
3 teaspoons fresh ginger, minced
Pinch of cayenne pepper
1 teaspoon toasted sesame oil
½ pound broccoli
2 tablespoons light sesame oil
½ cup toasted cashews
Preparation
1. Stir juice of 1 lime and salt together. Add chicken to the blend and marinate for 20 minutes in the refrigerator. Whisk cornstarch with cold water until completely dissolved, making a slurry.
2. Stir tamari, water, maple syrup, lime juice, vinegar, 2 teaspoons garlic, 2 teaspoons ginger and cayenne together in small saucepan over medium-high heat and bring to boil. Lower heat and simmer, uncovered, till sauce begins to thicken and is reduced in volume by one-third, about 4 minutes. Stir in cornstarch slurry while whisking continuously, then stir in toasted sesame oil and remove from heat.
3. Meanwhile, cut broccoli florets into bite-size pieces. Trim and peel stems and cut into bite-size pieces, keeping separate from florets. Heat a wok over high heat for 2 minutes. Add light sesame oil and swirl to coat pan. Add remaining 1 teaspoon each of garlic and ginger, and stir-fry for 1 to 2 minutes, until aromatic.
4. Stir in chicken and toss constantly for 2 minutes. Add broccoli stalks and stir-fry till bright green, then add florets and continue stir-frying till bright and vibrant, about 2 minutes. Pour in the sauce and stir-fry another 30 seconds, tossing constantly.
5. Serve immediately, garnished with cashews.
Serves 6
*For a vegetarian version, use tofu or tempeh in place of chicken
