Ginger Hoisin Chicken

By polloazul

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into thin slices
• 1/4 cup Soy Vay Hoisin Garlic Sauce and Marinade
• 3 cups broccoli florets
• 1 tablespoon peanut or vegetable oil
• 1 1/2 tablespoons minced or grated ginger
• 1 medium yellow onion, diced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil

Details

Adapted from appetiteforchina.com

Preparation

Step 1

In a large bowl, combine the chicken with 2 tablespoons of the Hoisin Garlic sauce. Allow the chicken to marinate for 10 minutes at room temperature.
Meanwhile, bring a pot of water to boil. Cook the broccoli for 2 minutes, then drain and set aside. (Tip: If you want the broccoli to maintain a bright green hue, add about 1/4 teaspoon baking soda to the boiling water before adding the broccoli.)
Heat the oil in wok or large skillet over medium-high heat. Add the chicken, spread it evenly around the base of the pan, and allow it to sear on one side untouched for 1 to 2 minutes. Then stir-fry for another 1 minute, until it begins to lose its pink hue on both sides. Add the ginger and onions and cook for another 2 minutes.
Add the remaining 2 tablespoons of Hoisin Garlic sauce, the soy sauce, rice vinegar, and sesame oil. Stir until everything is well coated. Add the broccoli and give everything one last stir. Transfer to a large plate and serve.