Cheesy Chicken Broccoli Casserole
With plenty of tender chicken and broccoli, this cheese-topped dish is a real family-pleaser. In fact, my clan would eat it any day of the week.
Read MoreKung Pao Chicken with Bell Peppers
Drescription
Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor into this stir-fry. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices
- 2 teaspoons reduced-sodium soy sauce plus 1 tablespoon, divided
- 1 teaspoon dry sherry plus 1 tablespoon, divided
- 2 teaspoons cornstarch
- 2 teaspoons toasted sesame oil
- 2 tablespoons unsalted chicken broth
- 2 teaspoons balsamic vinegar
- 2 teaspoons chile-garlic sauce (see tips)
- 2 tablespoons vegetable oil, divided
- 3 slices fresh ginger, peeled and smashed (see tips)
- 1 medium red bell pepper, cut into 1-inch squares
- 1 medium green bell pepper, cut into 1-inch squares
- ¼ teaspoon salt
- 2 tablespoons unsalted dry-roasted peanuts
Directions
- Combine chicken, 2 teaspoons soy sauce, 1 teaspoon sherry and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
- Combine broth, vinegar, chile-garlic sauce and the remaining 1 tablespoon soy sauce and 1 tablespoon sherry in a small bowl. Set aside.
- Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
- Swirl in the remaining 1 tablespoon vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.
