Chicken Broccoli Stir-Fry

• Serves: 4

• Time: 30 mins

• Active: 30 mins

• Level: Medium

INGREDIENTS

1 pound chicken breast (about 2 breasts), cubed

3 scallions, whites only, thinly sliced on an angle

1 1/2 tsp minced garlic

1 tablespoon 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

6 cups broccoli florets

1 teaspoon red chili flakes

1 tablespoon hoisin sauce

Serving suggestion: Jasmine rice

DIRECTIONS

In a medium bowl, toss the chicken with the scallion whites, 1/2 tsp of the garlic, the 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 and set aside.

Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets and the remaining garlic to the skillet plus 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 5 minutes. Transfer to a bowl.

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, about 5 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch/water mixture and bring to a boil for 1-2 minutes to thicken. Mound the stir-fry over rice.