Chicken & Broccoli Stir Fry with Pork Dumplings (Guest Post for Pottery Barn)
This is part 2 of 2 of my guest post for Pottery Barn. I was thrilled to share these recipes, using their beautiful dinnerware and table lines. See Original Pottery Barn Post Here
The Lunar New Year Celebration continues with this super-tasty, chicken and broccoli stir-fry! And while we're at it, you've got to try these easy-to-make, steamed Chinese Pork Dumplings (see below). I love how beautiful the broccoli looks against this turquoise dinnerware. Shop these items at the bottom of this post!
Chicken & Broccoli Stir-fry (Makes 4 Servings)
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1 -inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 teaspoon, plus 1 tablespoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 1 teaspoon red chili flakes
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds
1. In a medium bowl, toss the chicken with the scallion whites, half of the garlic, half of the ginger, 1 tablespoon of soy sauce, 2 tablespoons of sugar, 1 teaspoon of the cornstarch (you'll use the remaining TABLESPOON later), 1 teaspoon of the salt, 1 tablespoon of sherry, and 1 tablespoon of sesame oil. Marinate at room temperature for 15 minutes.
2. Mix the remaining cornstarch with 1/3 cup water and set aside.
3. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for about 30 seconds (make sure your broccoli doesn't have any excess water to avoid a lot of unwanted popping 'n such when you add to the pan). Add the broccoli florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
4. When the skillet is HOT again, heat 2 more tablespoons of oil. Add the chicken and chili flakes and stir-fry, until the chicken loses its raw color and gets a little brown; about 3 minutes.
5. Add the hoisin sauce and return the broccoli to the pan, tossing to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. If needed, add a little water to thin the sauce.
6. Taste and season with salt and pepper and garnish with sesame seeds and scallions; serve with Jasmine rice.
Plum, chili garlic, hot mustard and of course, soy round out this must list of dipping sauces, perfect for these classic, Chinese Pork Dumplings; recipe below.
Chinese Pork Dumplings
- 3.5 rounded potsticker wraps - OR - wonton wrappers cut in to circles
- 1 1/4lbs ground pork
- 1 tablespoon minced ginger root
- 4 cloves minced garlic
- 2 tablespoons thinly slice green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 4 cups, finely shredded cabbage
1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage, stirring until well mixed.
2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edge of ONE HALF with water and fold edges over to form a half-moon shape. Roll edges and pinch slightly to seal in filling.
3. Meanwhile, fill a wok, 3/4 of the way with water and bring to a boil.
4. Place dumplings in a bamboo steamer, lined with parchment paper.
5. Place steamer on top of wok and steam dumplings for 20 minutes (No peeking!).
6. Serve immediately.
All Photos by Jonathan Stiers ©2015