Classic Italian chicken piccata meets Asian stir-fry, prepared in a wok with soy sauce, string beans, and peanut oil.
Prep: 20 minCook: 5 minServes: 4
quickstir-fry
Ingredients
- 1 lbboneless skinless chicken breast, cut into 1/4-inch-thick slices
- 3 tbspdry sherry, divided
- 2 tspcornstarch, divided
- 3/4 tsptable salt, divided
- 1/4 tspblack pepper, freshly ground
- 1/2 cupchicken stock, fat-free
- 4 tsppeanut oil, or vegetable oil
- 1 eachshallot, medium, thinly sliced
- 1 tbspgarlic, minced (jarred)
- 2 cupgreen beans, cut into 2-inch pieces
- 1 tbspcapers, rinsed
- 2 tbspfresh parsley, chopped
- 1/2 eachlemon, large, cut into 4 wedges
- 1 tbspsoy sauce
Steps
- 1.In a medium bowl, combine the chicken, 1 tbsp of the sherry, 1 tsp of the cornstarch, 1/2 tsp of the salt, and the black pepper. In a small bowl, combine the broth, soy sauce, and the remaining 2 tbsp sherry and 1 tsp cornstarch.
- 2.Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp of the oil in the wok. Add the shallot and garlic and stir-fry until fragrant, about 10 seconds. Push the shallot and garlic to the sides of the wok and add the chicken, spreading it evenly into one layer. Cook undisturbed for 1 minute so the chicken begins to sear, then stir-fry until the chicken is no longer pink but not cooked through, about 1 minute.
- 3.Swirl the remaining 1 tsp oil into the wok. Add the green beans and capers, sprinkle with the remaining 1/4 tsp salt, and stir-fry until combined, about 30 seconds. Swirl in the broth mixture and stir-fry until the chicken is cooked through and the sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.