Servings: 4
Chicken breast
1 lb, cubed
Scallions, whites only
3, sliced 
White sugar 
2 tbsps
Sesame oil 
1 tbsp
Dry sherry 
1 tbsp
Soy sauce 
1 tbsp
2 cloves, minced 
Broccoli florets and sliced stalks, separated
6 cups
Hoisin sauce 
1 tbsp
Sesame seeds 
 for serving
Fresh ginger
1/2 tsp, peeled, minced
1 tbsp and 1 tsp
to taste 
Ground black pepper 
to taste
1/3 cup
Vegetable oil 
3 tbsps
Chicken and Broccoli
10 m
20 m
Ready in:
30 m
  1. Toss cubed chicken with scallion whites, dry sherry, soy sauce, white sugar, sesame oil, 1/2 garlic, 1/2 minced ginger, 1 tsp cornstarch, and 1 tsp salt. Set aside for 15 minutes. In a bowl, mix 1 tbsp cornstarch and 1/3 cup water. Set aside. 
  2. Heat 1 tbsp vegetable oil in a large skillet over high. Add broccoli stems and stir-fry for half a minute. Add broccoli florets. Add the remaining garlic and ginger, 2 tbsps water, 1/4 tsp salt, and ground black pepper to taste. Stir-fry for 2 minutes, until broccoli is crisp and bright green. Transfer to a bowl. 
  3. In a skillet, heat 2 tbsp vegetable oil. Add chicken. Stir-fry for 3 minutes, until browned. Add hoisin sauce. Add broccoli. Toss. Add the cornstarch mixture and stir. Bring to a boil. Season with salt and pepper. 
  4. Before serving, garnish with sesame seeds.