Chicken and Broccoli Stir-fry

I was going to start this post by mentioning that we had a busy week, except that I think I've started off my last 13 posts that way. So instead, I'll say that we had a harrowing week. It was full of drama. Suspense. Anxiety. Sleepness nights. Sitting on pins and needles, awaiting news from the hospital.

Luckily, we had a happy ending; the hubby and I are officially an aunt and uncle! My sister-in-law deserves a gold medal in the Childbirth Olympics, but I'm sure she'll be even happier to take home her beautiful baby boy. We're hoping to meet him when he goes home this week, and we hope that the Jack-baby and his cousin Connor will be good pals.

The hubby was going to and from the hospital most of the week, so I made a batch of this stir-fry to nosh on while the little man and I hung out at home. (Little men aren't allowed to visit the hospital during swine flu epidemics.) This is modified version of a Healthy Cooking recipe, and it was surprisingly tasty. I think you can swap in whatever veggies you have on hand -- I certainly did -- but I'd definitely recommend using the reduced-sodium soy sauce instead of the regular. (I was too lazy to open a new bottle of reduced-sodium, and I regret that.)

Chicken and Broccoli Stir-fry
Serves 4

1/ c. chicken broth
6 Tbsp. reduced-sodium soy sauce
1/4 c. water
1/4 c. rice vinegar
2 garlic cloves, minced
Dash of cayenne pepper
1 lb. boneless, skinless chicken, cut in thin strips
2 tsp. cornstarch
4 tsp. canola oil, divided
2 c. fresh broccoli florets
1 c. sliced fresh mushrooms
1/2 c. canned sliced water chestnuts
1/2 c. canned bamboo shoots
2 green onions, thinly sliced
1/4 tsp. crushed red pepper flakes

1. Combine broth, soy sauce, water, rice vinegar, garlic, and cayenne pepper. Cover and refrigerate 3/4 c. Pour the remaining marinade over the chicken in a resealable bag. Marinate 1-2 hours in the refrigerator. Or for 10 minutes on the counter, if you didn't read ahead.

2. In a small bowl, combine cornstarch and reserved marinade. Whisk until smooth and set aside.

3. In a large skillet or wok, heat 2 tsp. oil over medium-high heat and stir-fry chicken until cooked, about 3-4 minutes.

Remove from pan and set aside.

4. Stir-fry broccoli and mushrooms in remaining oil for about 2 minutes. Add water chestnuts, bamboo shoots, and green onion, and stir-fry another minute.

I didn't have mushrooms. Or bamboo shoots. Or enough broccoli. So I threw in some chopped green pepper. It worked.

5. Stir cornstarch mixture and add to the pan. Bring to a boil. Stir and cook until thickened, about 2 minutes. Return to chicken to pan and combine.