Stir-Fried Chicken with Broccoli or Cauliflower

This stir-fried chicken recipe features tender pieces of chicken combined with firm, parboiled vegetables like broccoli or cauliflower. The parboiling step not only saves time but also ensures that the vegetables retain their texture while cooking. This delightful dish comes together in just 20 to 30 minutes, making it a perfect option for a quick and delicious meal.

MAKES: 4 servings, with rice

TIME: 20 to 30 minutes

INGREDIENTS:

• 2 cups broccoli or cauliflower florets and stems, cut into bite-sized pieces
• 1/4 cup peanut or neutral oil, like grapeseed or corn
• 2 tablespoons minced garlic
• 1 tablespoon grated or minced fresh ginger
• 1 medium to large onion, sliced
• 1/2 cup chopped scallion, plus more for garnish
• 1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
• 1 teaspoon sugar (optional)
• 2 tablespoons soy sauce
• Salt and freshly ground black pepper
• 1/2 cup chicken or vegetable stock (to make your own, see page 157), white wine, or water

INSTRUCTIONS:

1. Parboil the broccoli or cauliflower for 2 minutes in a pot of boiling water, then drain.
2. Put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes.
3. Add the broccoli or cauliflower and the scallion to the skillet. Cook over high heat until the broccoli or cauliflower becomes tender but not mushy, about 5 minutes.
4. Turn the heat down to medium and remove the vegetables from the skillet. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken.
5. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
6. Return the vegetables to the pan and toss once or twice. Add the sugar if you like, then the soy sauce; toss again. Sprinkle with salt and pepper, then add the liquid.
7. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is slightly reduced and you’ve scraped up all the bits of chicken, about 30 seconds.
8. Garnish with scallion and serve.

VARIATIONS:

• Stir-Fried Chicken with Kale or Collards: Substitute 2 cups kale or collard leaves and stems for the broccoli. Simmer the greens for about 2 minutes, rinse under cold water, squeeze dry, and chop.

• Stir-Fried Chicken with Basil and Chiles, Thai Style: Add minced fresh or dried chiles (jalapeño or serrano) or hot red pepper flakes along with the garlic and ginger. Double the onion and cook it until soft. In Step 4, add 1 cup shredded fresh Thai basil leaves and use nam pla (Thai fish sauce) instead of soy sauce.

• Stir-Fried Chicken with Chinese Mushrooms: Use fresh or dried mushrooms, or add dried fungi like tree ears or lily buds. Soak dried mushrooms if using and cut them into bits. Cook the mushrooms with the broccoli or cauliflower in Step 2 and use the reserved soaking liquid to replace some or all of the stock or water.