Stir Fried Chicken Paprikash


When reading through my RSS feeds, I came across this recipe from Katie's Cucina, originally from Rachel Ray Magazine.  I flagged it and planned to make it for dinner last week but figured it would be vetoed by Joel before I could even make it because of the sour cream sauce.  He is not one for creamy sauces.  Somehow, however, much to my surprise, he let it slide by and I made it.  Both of us enjoyed this dish from the first bite.  The sauce was slightly tangy from the sour cream, but still light and flavorful with the parsley and vegetables.  We served this dish over rice, but it would be just as delicious eaten without it.

1 pound Boneless, Skinless Chicken Breast, cut into bite sized pieces
2 tablespoons Dry Sherry, divided
1 tablespoon Garlic, finely chopped
2-1/2 teaspoons Cornstarch, divided
2 tablespoons plus 2 teaspoons Vegetable Oil, divided
3/4 cup Vegetable Broth
1 Onion, thinly sliced
1 Red Bell Pepper, julienne sliced
1 tablespoon Sweet Paprika
1/3 cup Sour Cream
3 tablespoons Flat Leaf Parsley, chopped
Salt and Pepper, to taste

In a medium bowl, combine the chicken, 1 tablespoon sherry, garlic, 2 teaspoons of cornstarch, 1/2 salt, and 1/4 teaspoon pepper.  Stir in 2 teaspoons of oil.  In a small bowl, combine the broth and remaining 1 tablespoon of sherry.  Stir in the remaining 1/2 teaspoon of cornstarch until dissolved.  Heat a wok over high heat and swirl in 1 tablespoon of oil.  Add the chicken mixture in a single layer and cook, undisturbed, for 1 minute.  Using a spatula, stir fry the chicken until it begins to brown, about 1 minute; transfer to a plate.  Lower the heat to medium and swirl in the remaining 1 tablespoon of oil.  Add the onion and bell pepper; season with salt and stir fry until softened, about 1 minute.  Add the paprika, return the chicken and any juices to the wok.  Increase the heat to high and stir fry until just combined.  Swirl in the broth mixture and stir fry until the chicken is just cooked through, 1-2 minutes.  Stir in the sour cream and parsley until combined and serve.