Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt



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 tbsp. vegetable oil, divided

1 lb. boned, skinned chicken breast, cut into 1-in. cubes

5 tbsp. reduced-sodium soy sauce, divided

1 large red bell pepper, cut into '/2-in. strips (2 cups)

6 garlic cloves, thinly sliced

6 cups broccoli florets (each about 1 Vi in.)

1 ½ tbsp. sambal oelek* or other chile sauce

1 tbsp. hoisin sauce

2 cups chicken broth

2 tbsp. cornstarch

3 cups cooked white rice

¼ cup chopped roasted salted peanuts

1. 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. …

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