Chicken Piccata Stir-Fry
2
Points®
Temps total: 25 min • Préparation: 20 min • Cuisson: 5 min • Portions: 4 • Difficulté: Facile
Lemon brightens the flavour of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina.
Ingrédients
Uncooked boneless skinless chicken breast
1 pound(s), cut into ¼-inch-thick slices
Dry sherry
3 tbsp(s), divided
Cornstarch
2 tsp(s), divided
Table salt
¾ tsp(s), divided
Black pepper
¼ pinch(es), freshly ground
Fat free chicken broth
½ cup(s)
Low sodium soy sauce
1 tbsp(s)
Peanut oil
4 tsp(s), or vegetable oil, divided
Shallots
1 medium, thinly sliced
Minced garlic
1 tbsp(s)
String beans
2 cup(s), cut into 2-inch lengths
Capers
1 tbsp(s), rinsed
Fresh parsley
2 tbsp(s), chopped
Lemon
½ medium, cut into 4 wedges
Instructions
1
In a medium bowl, combine chicken, 1 Tbsp sherry, 1 tsp cornstarch, 1/2 tsp salt and pepper. In a small bowl, combine broth, soy sauce, remaining 2 Tbsp dry sherry, and 1 tsp cornstarch. 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 in 1 Tbsp oil. Add shallots and garlic; stir-fry 10 seconds or until fragrant. Push shallot mixture to sides of wok and add chicken; spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
2
Swirl in remaining 1 tsp oil. Add green beans and capers and sprinkle on remaining 1/4 tsp salt; stir-fry 30 seconds or until just combined. Swirl in broth mixture; stir-fry 1-2 minutes or until chicken is cooked through and sauce has slightly thickened. Sprinkle on parsley; serve with lemon wedges.
3
Serving size: 1 c
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