After a holiday week of gorging on a ton of food, some healthy and some not so healthy, I searched for a meal that would not result in expanding my waistline any further, but still tasted amazing.  My fear was that in searching for something relatively low calorie that I might get something bland and boring.  Fortunately, I found this amazing stir-fry recipe in the latest Food Network magazine and I have to admit that it really was amazing….seriously, it was delicious and I just finished eating two plates.

The chicken was sauteed, giving it a juicy flavor.  Add broccolini, scallions, red, orange and yellow baby bell peppers, a touch of garlic and jalapeno peppers and cashews and get an unbelievable combination of flavor with a little spice.  I substituted soy sauce for the oyster sauce and mixed with sweet Japanese rice wine to add a little sweetness and make everything really pop!

35 minutes of prep and cook time and it was ready to be served.  I had two huge servings and could have had another, but saved a plate for tomorrows lunch.  I am happy to say that this stir-fry recipe is now at the top of my stir-fry list… far!

Chicken and Broccolini Stir-Fry
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  • 1 tablespoon of egg whites
  • 1 tablespoon of mirin (sweet Japanese rice wine)
  • 3 tablespoons of cornstarch
  • 1 pound skinless, boneless chicken breasts, cut into ½ inch cubes
  • ¼ cup of soy sauce
  • 2 bunches of broccolini, trimmed and cut into pieces
  • 2 tablespoons of extra-virgin olive oil
  • 3 cloves of minced garlic
  • 1 bunch of scallions, thinly sliced
  • 4 to 5 baby bell peppers, sliced into rings (assorted colors)
  • 1 to 2 red jalapeno peppers, seeded and thinly sliced
  • ¼ cup of sliced cashews
  1. Bring a medium pot of water to a boil.
  2. Meanwhile, whisk egg whites, mirin and 1 tablespoon of cornstarch in a medium bowl. Add the chicken and toss to coat.
  3. Whisk the remaining 2 tablespoons of cornstarch, soy sauce and ½ cup of water in a small bowl and set aside.
  4. Add the broccolini to the boiling water and cook until crisp-tender about 1-2 minutes. Drain and rinse under cold water.
  5. Heat 1 tablespoon of 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 plate and set aside.
  6. Increase the heat to high and add the remaining 1 tablespoon of olive oil. Add the garlic and stir for 30 seconds. Add the scallions, bell peppers and jalapenos and stir fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.
  7. Reduce heat to medium, whisk the soy sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.