(adapted from a few different Cooks Illustrated recipes)
Chicken for Stir-Fry
1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 pound boneless, skinless chicken breasts , trimmed of excess fat , and prepared according to illustrations below
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
Stir-Fry
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons vegetable oil
3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
3 medium shallots , trimmed of ends, peeled, quartered lengthwise, and layers separated
1/2 cup fresh mint leaves , large leaves torn into bite-sized pieces
1/2 cup fresh cilantro leaves
1/3 cup chopped unsalted roasted peanuts
lime wedges for serving
Instructions
- Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
- Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.
- Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch, sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside. Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in small bowl; set aside.
- Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.
- Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli; stir-fry until beginning to brown, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic/ginger mixture to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into broccoli and continue to cook until stalks are tender-crisp, about 30 seconds longer. Return chicken to skillet. Whisk sauce to recombine, then add to skillet; reduce heat to medium and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to serving platter and serve immediately over rice.
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