The workhorse of the weeknight dinner, chicken gets a little zip of excitement by getting cooked in a hot wok with bell peppers and broccoli for crunch and color. Be sure to have all your ingredients ready to go before you heat the wok or frying pan, since cooking needs to happen fast.
4 tablespoons vegetable oil, divided
1 pound boned, skinned chicken breast, cut into 1-in. cubes
5 tablespoons reduced-sodium soy sauce, divided
1 large red bell pepper, cut into 1/2-in. strips (2 cups)
6 garlic cloves, thinly sliced
6 cups broccoli florets (each about 1 1/2 in.)
1 1/2 tablespoons sambal oelek* or other chile sauce
1 tablespoon hoisin sauce
2 cups chicken broth
2 tablespoons cornstarch
3 cups cooked white rice
1/4 cup chopped roasted salted peanuts
How to Make It
Heat a wok or large frying pan over high heat until extremely hot, 3 to 4 minutes. Add 2 tbsp. oil and swirl wok to coat. Add chicken. Cook undisturbed until browned, about 2 minutes. Add 2 tbsp. soy sauce. Cook until liquid begins to caramelize around chicken, stirring frequently, about 2 minutes. Transfer chicken to a plate.
Add remaining 2 tbsp. oil to wok and swirl to coat. Add bell pepper and garlic. Cook, stirring often, until garlic is golden brown, about 2 minutes. Add broccoli, sambal oelek, and hoisin; toss to coat. Cook until broccoli is tender-crisp, about 5 minutes.
Whisk together remaining 3 tbsp. soy sauce, the broth, and cornstarch; pour into wok and bring to a boil. Cook, stirring constantly, until sauce is thickened, 1 minute.
Stir in chicken and any juices. Stir-fry until chicken is cooked through and broccoli is tender, about 1 minute.
Serve over rice, sprinkled with peanuts.
*Find sambal oelek, a Southeast Asian-style hot sauce, in the international aisle of well-stocked grocery stores.
Wine pairing: V. Sattui 2015 Dry Riesling (Anderson Valley; $24)
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