Chicken and Broccoli Stir-Fry

  • 1 lb. chicken breast, cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 4 cloves garlic, minced
  • 2 -inch piece peeled fresh ginger, minced
  • 2 Tbs. soy sauce
  • 2 Tbs. sugar
  • 2 Tbs. plus 2 tsp. cornstarch
  • 1-1/4 tsp. salt
  • 2 Tbs. dry sherry
  • 2 Tbs. dark sesame oil
  • About 2/3 C water
  • 3 Tbs. vegetable oil
  • 5 to 6 C broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 tsp. red chili flakes
  • 2 Tbs. hoisin sauce

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 2 teaspoons of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons 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 to thicken. Add more water if need 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.

Date Added:June 14, 2015
Classification:Poultry Main Dishes
Course:Main Course