Chicken and Broccoli Stir-Fry
Almost any vegetables can be used instead of broccoli in this dish.
INGREDIENTS | SERVES 4
3 scallions, thinly sliced
2 cloves garlic, minced
1" piece ginger, peeled and thinly sliced
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1¼ teaspoons salt
1 tablespoon sherry
1 tablespoon sesame oil
1 pound boneless, skinless chicken
breast, cut into cubes
1 broccoli head
3 tablespoons vegetable oil
2 tablespoons cold water
1 tablespoon hoisin sauce
1 tablespoon toasted sesame seeds, optional
Mix the scallion, garlic, ginger, soy sauce, honey, cornstarch, 1 teaspoon of the salt, sherry, and sesame oil in a bowl. Stir to eliminate all lumps of cornstarch. Add the chicken, toss to coat, and let the bowl sit at room temperature for 15–30 minutes.
Cut broccoli florets into bite-sized pieces. Slice the stalks into pieces about ¼" thick and no more than 2" long. Place a large skillet over high heat. Add 1 tablespoon of the oil along with the broccoli stems. Stir frequently for 30 seconds. Add the florets and 2 tablespoons of water. Toss and cook for 2 minutes before transferring to a bowl.
Add the remaining 2 tablespoons of oil. Remove the chicken from the marinade and add to the skillet. Toss continually for 3 minutes, or until the chicken starts to turn brown. Add the hoisin sauce and the broccoli and toss to combine. Add the marinade and stir continually until the sauce thickens.
Taste and season with salt and pepper before serving over cooked white rice. Sprinkle some toasted sesame seeds over the dish.
