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How To Make Chicken and Broccoli Stir-Fry in Any Pan - Cooking Lessons from The Kitchn

How To Make Chicken and Broccoli Stir-Fry in Any Pan - Cooking Lessons from The Kitchn
From The Kitchn - September 13, 2017

Chicken and vegetable stir-fry should be a staple of every home cook's weekly meal planit's quick-cooking, flavorful, and can be better than takeout with just a few key ingredients and one brilliant step. If you have spent anytime at the stove trying to stir-fry without a wok and found that your chicken and vegetables saut rather that stir-fry, then this recipe is for you.

With expert advice from Grace Young and a deep dive into the pure magic that is velveting chicken for stir-fry, this is literallyeverything you need to know tomake a better weeknight stir-fry without a wok.

Understanding Stir-Frying with Grace Young

Before we dive into how to stir-fry without a wok, we really need to understand the mechanics of traditional stir-frying. Stir-frying means to cook small pieces of food in a little oil in a wok. Grace Young, author of Stir-Frying to the Sky's Edge, describes the technique as more of a "gentle tumbling" than the high-frying, constant-motion version we see on movies and television. Woks are the perfect pan for stir-frying, as their natural nonstick surface can withstand high heat and its high sides allow food to cook even when tumbling up the sides away from the hot oil.

While we think every kitchen should have a wok, we also understand that many do not. And Young has suggestions for what to use instead.

The Best Pan for Stir-Frying Without a Wok

The Secret to Better Stir-Fry Chicken: Velveting

3 Key Steps for Stir-Frying Without a Wok

Serving Your Stir-Fry

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