Chicken and Broccoli Stir-Fry Recipe
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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