Fast, fresh and full of flavor, this Asian-inspired dish makes a tasty dinner with steamed jasmine or brown rice. Prep your ingredients ahead of time (and use convenient frozen or leftover rice that can heat while you cook) and the actual stir-frying will take only 10 minutes or so.
This recipe is delicious with beef, pork, shrimp or even tofu instead of chicken — use your favorites and let your imagination be your guide.
Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Add the broccolette and cook for 3 minutes. Drain immediately, and plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color. Cool completely and then drain thoroughly. Set aside or refrigerate, covered, for up to 2 days.
Place a very large skillet or wok over medium-high heat and add half of the oil and the pepper flakes. When the oil is hot, add the mushrooms and cook, stirring frequently, for 5 minutes. Add the remaining oil, chicken, ginger, garlic and lemongrass, and cook, stirring constantly, for 2 minutes. Add the blanched broccolette, oyster sauce, honey, green onions and lime juice, and cook, stirring constantly, until the broccolette is crisp-tender and the chicken is cooked through, about 2 minutes. Serve hot.