Chicken and Broccoli|Print

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

Garlic

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

Cornstarch

1 tbsp and 1 tsp

Salt

to taste

Ground black pepper

to taste

Water

1/3 cup

Vegetable oil

3 tbsps

Chicken and Broccoli

Prep:

10 m

Cook:

20 m

Ready in:

30 m

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.
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.
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.
Before serving, garnish with sesame seeds.