# Chicken Piccata Stir Fry

Classic Italian chicken piccata meets Asian stir-fry, prepared in a wok with soy sauce, string beans, and peanut oil.

Prep: 20 min · Cook: 5 min · Serves: 4

`quick` `stir-fry`

## Ingredients
- 1 lb boneless skinless chicken breast, cut into 1/4-inch-thick slices
- 3 tbsp dry sherry, divided
- 2 tsp cornstarch, divided
- 3/4 tsp table salt, divided
- 1/4 tsp black pepper, freshly ground
- 1/2 cup chicken stock, fat-free
- 4 tsp peanut oil, or vegetable oil
- 1 each shallot, medium, thinly sliced
- 1 tbsp garlic, minced (jarred)
- 2 cup green beans, cut into 2-inch pieces
- 1 tbsp capers, rinsed
- 2 tbsp fresh parsley, chopped
- 1/2 each lemon, large, cut into 4 wedges
- 1 tbsp soy 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.