You may also like
Categories:
chicken scallions garlic fresh ginger soy sauce sugar cornstarch salt sherry sesame oil water vegetable oil broccoli red chili flakes hoisin sauce sesame seeds suggestion
Viewed: 28 - Published at: 4 years agoIngredients
- 1 pound 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 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
Method
- In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon 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.
- Notes: The garlic and ginger can be chopped together in a minichopper to save time.
- Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
- The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?
