Chicken and Broccoli Stir-Fry
Ingredients
3 breasts skinless boneless
chicken breasts, cubed
3 scallions, whites only, thinly
sliced on an angle
3
scallions chopped, green & white parts
2 cloves garlic, minced
1-inch piece peeled fresh
ginger, minced
2 - 3 tablespoons 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
Jasmine
rice
1.
In
a medium bowl, toss the chicken with the scallion whites, about half the garlic
and ginger, 1-2 Tbsp 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.
2.
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.
3.
Start
cooking the jasmine rice in a separate pot according to instructions.
4.
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 (and is cooked through). Add the hoisin and 2
Tbsp soy sauce. Stir in the reserved cornstarch mixture and bring to a boil to
thicken. ,Return the broccoli to the pan and toss to heat through. 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.
Cooks
Note - 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?
