Ingredients: |
Ingredients: 1 lb. chicken breast (about 2 breasts), 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. & 1 t. cornstarch
1 1/4 t. salt
1 T. dry sherry
1 T. dark sesame oil
About 1/3 c. water
3 T. vegetable oil
5-6 c. broccoli, trimmed sliced stalks and medium florets (keep 2 cuts separate)
3/4 - 1 t. red chili flakes, optional
1 T. hoisin sauce
Garnish: toasted sesame seeds, optional
Rice
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Directions: |
Directions:Marinate the chicken while you prepare the rest of the ingredients.
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 t. of the cornstarch, 1 t. salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 c. water.
Heat a large nonstick skillet over high heat. Add 1 T. of the oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 T. of water and season with 1/4 t. salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to plate.
Get the skillet good and hot again, and then heat 2 more T. oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil and thicken. Add more water if needed to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds, serve with rice. |
This recipe for Chicken and Broccoli Stir-fry is from