| Cuisine: Oriental | Type: Main Course | Serves: 4 |
|
Source:
|
Recipe.com via Food & Wine |
|
Attributes:
|
Quick and Easy, Healthy |
|
Comments:
|
This is an easy recipe where you don't need to make a complicated sauce (although you could use a generic stir fry sauce instead of the oyster sauce if you want). |
|
Serving Suggestions:
|
Lynne made some crispy ramen noodles for this and it worked well! Just boil the noodles, then fry them in a bit of oil till crispy. |
|
Ingredients:
|
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces Salt and freshly ground peppers All-purpose flour, for dusting 1/4 cup sesame seeds, preferably unhulled 1/4 cup vegetable oil 2 tbs. minced fresh ginger 1 large garlic clove, minced 1/4 tsp. crushed red pepper 1 1/2 cup slow-sodium chicken broth 1 pound broccoli, stems peeled and cut into 1/4 inch thick rounds, tops cut into florets 3 tbs. oyster sauce 1/2 tsp. Asian sesame oil Steamed rice, for serving |
|
Instructions:
|
1. Preheat the oven to 350°F. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds. 2. In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish. 3. In the oil remaining in the skillet, cook the ginger, garlic, and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Be sure this is pretty well reduced. Add the broccoli, cover, and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt, and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice. |
|
Related recipes:
|
None |
2012-05-16