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Who says you have to go to a restaurant for Chinese food?
3 tablespoons Tio Pepe or other dry sherry
1/2 teaspoon salt
1 and 1/2 pounds deboned chicken thighs, cut into strips
3 cups cooked rice
4 teaspoons cornstarch
1/4 cup water
3/4 cup chicken broth, divided
1/4 cup Glicks Soy Sauce
2 teaspoons Gefen Sesame Oil
1/4 cup semi dry wine, such as Baron Herzog Late Harvest Chenin Blanc
2 tablespoons vegetable oil
1 (24-ounce) bag Beleaves Frozen Broccoli
1 large red pepper, cut into strips
1/4 cup chicken broth
1/4 teaspoon ground ginger, such as Pereg
Combine sherry and salt in medium-sized bowl and place chicken in it. Turn to coat; marinate in fridge for 20 minutes.
Combine cornstarch and water in another medium-sized bowl. Stir in 1/2 cup broth and next three ingredients.
Heat oil in a large, non-stick skillet over medium-high heat.
Add chicken; stir-fry for three minutes. Remove from pan; add broccoli and bell pepper to same pan and stir-fry 30 seconds. Stir in 1/4 cup chicken broth. Add sauce and chicken to pan.
Bring to a boil. Cook two minutes until vegetables are tender-crisp and chicken is done. Serve over rice.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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