Chicken and Broccoli

Adapted from here.
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1 -inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
pepper
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
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

1. In a medium bowl, combine

  • scallions
  • 1 clove garlic
  • 1/2-inch ginger
  • 1 tbs soy sauce
  • 2 tbs sugar
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 tbs sherry
  • 1 tbs sesame oil.
  • 2 chicken breasts, cubed

Marinate at room temperature for 15 minutes.
2. Mix 1 tbs cornstarch with 1/3 cup water.
3. Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and heat. Add the broccoli stems, and stir-fry for 30 seconds.
4. Add

  • broccoli florets
  • 1 clove garlic
  • 1/2-inch ginger
  • 2 tbs water
  • 1/4 tsp salt
  • pepper to taste

Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil.
5. Add

  • chicken
  • chili flakes (optional)

Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.
6. Add 1tbs hoisin sauce, return the broccoli to the pan and toss to heat through.
7. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.  Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

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