Chicken and Broccoli

By á-162784

4.5

Ingredients

• 1 pound chicken breast cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 garlic cloves, minced
• 1 inch piece peeled fresh ginger, minced
• 1 TBS soy sauce
• 2 TBS sugar
• 1 TBS, plus 1 t cornstarch
• 1 1/4 t salt
• 1 TBS dry sherry
• 1 TBS dark sesame oil
• 1/3 about 1/3 C water
• 3 TBS vegetable oil
• 5-6 cups broccoli, cut to bite size, keep stalks and florets separate
• 1 TBS hoisin sauce

Details

Cooking time 45mins

Preparation

Step 1

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 of the salt, the sherry, and the sesame oil. Marinate for about 15 minutes. Mix the remaining cornstarch with 1/3 C water.

Heat a large non stick skillet over high heat. Add 1 TBS of the oil and heat. Add the broccoli stems and stir-fry 30 sec. Add the florets and the remaining garlic, giner, 2 TBS of water, and season with 1/4 t salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 min. Transfer to a plate.

Get the skillet hot again, and heat 2 more TBS oil. Add the chicken. Stir fry till it looses its raw color and gets a little brown, about 3 min. 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 needed to thin the sauce.

serve over rice.