Chicken and Broccoli Stir-Fry

 

Marinate the chicken while you prepare the rest of the ingredients and this quick-cooking takeout classic is ready in under 30 minutes -- that's faster than delivery.

Chicken and Broccoli Stir-Fry

https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-and-broccoli-stir-fry-recipe-1942670

Directions

1. In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
3. Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. 
4. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

5. Cook’s Note

   This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Ingredients

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1 pound chicken breast (about 2 breasts), cubed

3 scallions, whites only, thinly sliced on a bias

2 tablespoons sugar

1 tablespoon dark sesame oil

1 tablespoon dry sherry

1 tablespoon soy sauce

2 cloves garlic, minced

1-inch piece peeled fresh ginger, minced

1 tablespoon, plus 1 teaspoon cornstarch

Kosher salt and freshly ground black pepper

About 1/3 cup water

3 tablespoons vegetable oil

5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)

3/4 to 1 teaspoon red chili flakes, optional

1 tablespoon hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional