No, not broccoli. Broccolini. This vegetable is often confused with broccoli as it is green like broccoli, has a head similar and stalk similar to broccoli. The key difference is that broccolini is typically thinner with a much smaller head to stalk ratio.
I first found the vegetable years ago and used it for a matzo broccolini side dish. Unfortunately, unlike broccoli, broccolini is not ever present. The recipe below called for the “ini” but as I couldn’t find it, I cut my broccoli into thin stalks with a little bit of a head on each. The family was none the wiser.
This dish has lots of flavor and comes together very nicely.
There are a lot of ingredients to this stir fry.
Coating the chicken.
Steaming up my broccoli(ni).
Chicken in the pan.
Garlic getting nice and fragrant.
The sliced and diced peppers and green onion.
All together and steaming nicely.
Yummy with or without the “ini”.
Chicken and Broccolini Stir-Fry
Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 10 minutes | Makes: 4 servings | Difficulty: Easy
- 1 tablespoon egg white (about 1/2 large egg white)
- 1 tablespoon mirin (sweet Japanese rice wine) or dry sherry
- 3 tablespoons cornstarch
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
- 1/4 cup oyster sauce (use water for kosher)
- 2 bunches broccolini, tough stems trimmed, cut into pieces
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced peeled ginger
- 1 bunch scallions, thinly sliced
- 4 to 5 baby bell peppers (any color), sliced into thin rings
- 1 to 2 red jalapeno peppers, seeded and thinly sliced
- 1/4 cup sliced almonds or chopped cashews, toasted
Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl.
Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. Increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.
Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.
Per serving: Calories 351; Fat 13 g (Saturated 2 g); Cholesterol 66 mg; Sodium 254 mg; Carbohydrate 26 g; Fiber 6 g; Protein 34 g