Chicken & Broccoli Stir-Fry

Adapted from The Food Network Magazine - Jan/Feb 2012 issue

Yield:  4 servings

Ingredients:

1 Tbsp egg white (about 1/2 large egg white)

1 Tbsp mirin (sweet Japanese rice wine) or dry sherry

3 Tbsp cornstarch

1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes

1/4 cup oyster sauce

2 bunches broccoli, stems trimmed, cut into florets

2 Tbsp extra-virgin olive oil

3 cloves garlic, minced

1 Tbsp minced peeled ginger

1 bunch scallions, thinly sliced

4 to 5 baby bell peppers, sliced into thin rings

1 to 2 red jalapeno peppers, seeded and thinly sliced

1/4 cup sliced almonds, or chopped cashews, toasted

Directions:

Bring a pot of water to a boil.  Meanwhile, whisk the egg white, mirin, and 1 Tbsp cornstarch in a medium bowl.  Add the chicken and toss to coat.  Whisk the remaining 2 Tbsp cornstarch, the oyster sauce, and 1/2 cup water in a small bowl.

Add the broccoli to the boiling water and cook until crisp-tender, 1 to 2 minutes.  Drain and rinse under cold water.

Heat 1 Tbsp oil in a large nonstick skillet over medium heat.  Add the chicken and cook, stirring, until no longer pink, about 4 minutes.  Transfer to a plate.  Increase the heat to high and add the remaining 1 Tbsp olive oil.  Add the garlic and ginger; stir-fry 30 seconds.  Add the scallions and peppers; stir-fry 1 more minute.  Add the chicken, broccoli, and nuts and stir-fry 2 more minutes.

Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet.  Cook, stirring, until thickened, about 3 minutes.