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Chicken and Broccoli Stir-Fry Recipe

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This recipe for Chicken and Broccoli Stir-Fry, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Saturday, September 13, 2008


1 lb. chicken breasts (about 2), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 T. soy sauce
2 T. sugar
1 T. plus 1 t. cornstarch
1 1/4 t. salt
1 T. dry sherry
1 T. dark sesame oil
1/3 c. water
3 T. vegetable oil
5-6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4-1 t. red chili flakes, optional
1 T. hoisin sauce
GARNISH: toasted sesame seeds (optional)
Serve with Jasmine rice

In medium bowl, toss chicken with scallion whites, half the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, 1 teaspoon salt, sherry and sesame oil. Marinate at room temperature 15 minutes. Mix remaining cornstarch with water. Heat large nonstick skillet over high heat. Add 1 tablespoon of oil and heat. Add broccoli stems and stir fry 30 seconds. Add florets and remaining garlic, ginger, 2 tablespoons water and season with 1/4 teaspoon salt and pepper. Stir fry until broccoli is bright green but still crisp, 2 minutes. Transfer to a plate. Reheat skillet with 2 more tablespoons of oil. Add chicken and chili flakes. Stir fry until chicken loses its raw color and gets a little brown, 3 minutes. Add the hoisin sauce; return broccoli to pan and toss to heat through. Stir in reserved cornstarch mixture and bring to a boil to thicken. Add more water to thin sauce, if necessary. Taste and season with salt and pepper. Mound stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.




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