Book Reviews

Special A.C.E. Stories

Online Paper (PDF)

Bids & Public Notices

NW Job Market


Special Sections

Asian Reporter Info

About Us

Advertising Info.

Contact Us
Subscription Info. & Back Issues





Currency Exchange

Time Zones
More Asian Links

Copyright © 1990 - 2020
AR Home


Where EAST meets the Northwest

SAVORY STIR-FRY. A serving of Stir-Fried Chicken and Broccoli with Herbs and Scallion Rice is seen in Brookline, Massachusetts. The recipe appears in the cookbook Dinner Illustrated. (Steve Klise/America’s Test Kitchen via AP)

From The Asian Reporter, V28, #19 (October 1, 2018), page 8.

A stir-fry with easy-prep ingredients done in an hour

By America’s Test Kitchen

Quick-cooking stir-fries are a natural choice for weeknight dinners. This one combines easy-prep ingredients with a levelled-up sauce made from Asian pantry staples.

To save on time, use precut broccoli florets rather than fussing with a whole head of broccoli. For a crisp-tender texture and bright green color, we steam the broccoli slightly in the skillet before sautéing it. You will need a 12" nonstick skillet with a tight-fitting lid for this recipe.

Note that you’ll need 1/2 cup of basil, so shop accordingly. Long-grain white, basmati, or Texmati rice can be substituted for the jasmine rice.

America’s Test Kitchen provided this article to The Associated Press. More recipes, cooking tips, and ingredient and product reviews are available at <>.

* * *

Stir-Fried Chicken and Broccoli with Herbs and Scallion Rice

Servings: 4

Start to finish: 45 minutes

1 1/2 cups jasmine rice

Salt and pepper

1/4 cup oyster sauce

1 tablespoon rice vinegar

1 tablespoon Asian chili-garlic sauce

1 tablespoon fresh ginger

1/2 cup fresh basil

1/4 cup fresh mint

4 scallions

12 ounces broccoli florets

1 red bell pepper

1 pound boneless, skinless chicken breasts

2 tablespoons plus 1 teaspoon vegetable oil

Rinse rice in fine-mesh strainer until water runs clear. Bring rice, 2 1/4 cups water, and 1/4 teaspoon salt to simmer in large saucepan over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes. Remove pot from heat, lay clean folded dish towel underneath lid, and allow to sit for 10 minutes.

While the rice cooks, whisk two tablespoons water, oyster sauce, vinegar, and chili-garlic sauce together in a small bowl; set aside. Peel and grate one tablespoon ginger. Chop 1/2 cup basil and 1/4 cup mint. Slice scallions thin.

Cut broccoli florets into one-inch pieces. Stem and seed bell pepper, then slice thin. Trim chicken, slice each breast in half lengthwise, then slice crosswise 1/4 inch thick.

Heat one tablespoon oil in a 12" nonstick skillet over medium-high heat until shimmering. Cook chicken until no longer pink, one to two minutes per side. Transfer to plate. Add one tablespoon oil to now-empty skillet and increase heat to high. Add broccoli and cook for 30 seconds. Add 1/3 cup water, cover, and reduce heat to medium. Steam broccoli until just tender, about two minutes.

Uncover broccoli, stir in bell pepper, and cook until vegetables are tender and most of the liquid has evaporated, about three minutes. Push vegetables to the sides of the skillet. Add remaining one teaspoon of oil and ginger to center and cook, mashing ginger into pan, until fragrant, about 30 seconds.

Return cooked chicken, with any accumulated juices, to skillet and toss to combine. Stir in oyster sauce mixture and simmer until slightly thickened, about one minute. Off heat, stir in basil and mint. Fluff rice with fork and stir in scallions. Serve stir-fry over rice.

Nutrition information per serving: 503 calories (92 calories from fat); 10 g fat (1 g saturated, 0 g trans fats); 83 mg cholesterol; 940 mg sodium; 67 g carbohydrate; 4 g fiber; 4 g sugar; 34 g protein.

* * *

Read the current issue of The Asian Reporter in its entirety!
Go to <>!