Chicken and Broccoli

Chicken and Broccoli
Chicken and Broccoli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Marinate the chicken while you prepare the rest of the ingredients

  • 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

  • 1/3

    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

Directions

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.

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