Chicken and Broc­coli Stir-fry

By tulawdog

Ingredients

• 1 * 1 pound bone­less, skin­less chicken breast (about 2 breasts), sliced against the grain
• 2 * 2 cloves gar­lic, minced
• 1 * 1-inch piece peeled fresh gin­ger, minced
• 1 * 1 table­spoon soy sauce
• 2 * 2 table­spoons sugar
• 1 * 1 table­spoon, plus 1 tea­spoon cornstarch
• 1 1/4 * 1 1/4 tea­spoons kosher salt and freshly ground black pepper
• 1 * 1 table­spoon dry sherry
• 1 * 1 table­spoon dark sesame oil
• 1/3 * About 1/3 cup chicken broth or water
• 3 * 3 table­spoons veg­etable oil
• 5 * 5 cups broc­coli, trimmed sliced stalks (about 1/4-inch thick) and medium flo­rets (keep the 2 cuts separate)
• * Serv­ing sug­ges­tion: rice

Preparation

Step 1

Toss the chicken with 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 in a bowl. Mar­i­nate at room tem­per­a­ture for 15 min­utes. Mix the remain­ing corn­starch with the 1/3 cup broth or 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 1 minute. Add the flo­rets and the remain­ing gar­lic, gin­ger, 2 table­spoons of water, and sea­son with 1/4 tea­spoon salt, and pep­per, to taste. 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 stir-fry until the chicken loses its raw color and gets a lit­tle brown, 3 to 4 min­utes. 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; serve with rice.