A quick stir fry for Chinese night. Tender chicken, a little bit salty, a little bit sweet plus crunchy Chinese vegetables - put it together with some rice and break out the chopsticks!
Yield: 4-6 servings
Using a sharp knife, slice the chicken breasts into thin bite-sized slices. (It's easier to get nice thin slices if you start with chicken that's partially frozen. So perfect for those of us who start thinking about what's for dinner when we start feelin' peckish!) Place chicken slices in a medium bowl. Toss with cornstarch. Add rice vinegar, honey, and soy sauce. Stir to coat. Set aside.
If your baby corn isn't bite-sized already, cut into bite-sized pieces. Wash celery ribs and slice thinly on the diagonal. Set aside.
In a wok or large skillet, heat oil and garlic over high heat. When garlic is sizzling, add chicken. Stir fry until chicken is mostly done through (no longer pink in the middle). Add baby corn and water chestnuts. Toss to distribute through the chicken. Add celery. Stir to combine. Add broccoli. Cover, and let cook over medium heat until broccoli is crisp tender and bright green. (You can use frozen broccoli for this, just cook covered until no longer frozen in the middle.)
Serve over rice or vermicelli.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011