Stir-Fry with Lemon Sauce

Name: Stir-Fry with Lemon Sauce
Yield: Serves 4
Cuisine: Asian
Ingredients: 3/4 pound, boneless, skinless chicken breasts, meat, seafood, or tofu cut into small, even-sized pieces and drained; 1 tablespoon, soy sauce; 1 tablespoon, dry sherry; , carrots, cauliflower, onions or peppers (first batch); , asparagus, green beans, broccoli, or butternut squash (second batch); , cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, or zucchini (third batch); , scallions, fresh herbs, tender greens, or tomatoes (fourth batch); 2 tablespoons, scallions, white part only, chopped; 1 tablespoon, minced garlic; 1 tablespoon, minced fresh ginger; 2 - 4 tablespoons, canola oil or peanut oil; 1 , large lemon, zested to yield 2 teaspoons minced zest, juiced to yield 3 tablespoons juice; 1 teaspoon, granulated sugar; 2 tablespoons, low-sodium chicken broth; 1 tablespoon, soy sauce, light style if available; Pinch, table salt

3 comments

Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

To perfect our stir-fry recipe so that the food was caramelized rather than pale and bland, we used a large nonstick skillet, 12 to 14 inches in diameter, so that there was plenty of surface area for the food to brown. But even with a wide ...

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