Chicken Piccata Stir-Fry Recipe

3      Reviews by:    Sally Smith   Chicken Piccata Stir-Fry Recipe uses chicken breasts, sherry wine, cornstarch, salt and pepper, chicken broth, soy sauce, oil, shallot, garlic, green beans, capers, parsley, and lemon in making this tasty chicken piccata recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Italian    Servings:4 Nutrition facts:324 calories18.2 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   5 Minutes Total Time:   25 Minutes

INGREDIENTS

• 1 lb. chicken breast, skinless, boneless, 1/4-in slices
• 3 tbsp sherry wine, dry
• 2 tsp cornstarch, divided
• 3/4 tsp table salt, divided
• 1/4 tsp black pepper, freshly ground
• 1/2 cup chicken broth
• 1 tbsp soy sauce
• 4 tsp vegetable oil
• 1 medium shallot, thinly sliced
• 1 tbsp garlic, minced
• 2 cups uncooked green beans, cut into 2-in pieces
• 1 tbsp capers, rinsed
• 2 tbsp fresh parsley, chopped
• 1/2 lemon cut into 4 wedges

DIRECTIONS

• In medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
• Heat 14-inch flat-bottomed wok or 12-inch skillet over high until drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to sides of wok and add chicken, spreading evenly into 1 layer in wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
• Swirl remaining 1 tsp oil in wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
• Serving size: 1 cup.

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