Chicken & Curly Endive Stir-Fry | Peggy Lampman's dinnerFeed

Recipe: Chicken & Curly Endive Stir-Fry

1/2 cup chicken stock
1 heaping teaspoon corn starch
4 medium-size boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Extra virgin olive oil, as needed
1 pound curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 18 cups, loosely packed)
1 tablespoon finely chopped garlic
1 teaspoon coriander seed, crushed
1 cup orange juice, preferably freshly squeezed
2 tablespoons good-quality white-wine vinegar
1 tablespoon unsalted butter
1/3 cup coarsely chopped toasted walnuts

Whisk together chicken stock and corn starch; reserve. Season chicken with kosher salt and freshly ground pepper. Heat 2 tablespoons oil in your largest sauté pan over medium-high heat. Add the endive and cook, in batches if necessary, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a large bowl.
Heat an additional 2 tablespoons oil in the same pan and add the chicken. Cook, in batches if necessary, until both sides are golden brown and just cooked through, 3 to 5 minutes; transfer to the bowl of endive.
Reduce heat to medium, heat another tablespoon oil in pan; add garlic and crushed coriander. Cook until fragrant, about 30 seconds. Add stock mixture, orange juice, and vinegar, stirring. Simmer vigorously until the sauce has reduced and thickened, about 4 minutes. Add butter, stirring until blended. Stir in the chicken and endive along with any juices, and serve sprinkled with walnuts.

Number of servings (yield): 4

Time: 40 minutes