Chicken and Broccoli Stir-Fry




Chicken and Broccoli Stir-Fry

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Thìs sìmple weeknìght stìr-fry ìs comfortìng and satìsfyìng. The broccolì stems are used to add textural contrast and also to help bulk up the dìsh, and why waste them?

Ingredients
  • 1-ìnch pìece peeled fresh gìnger, mìnced
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • Kosher salt and freshly ground black pepper
  • About 1/3 cup water
  • 3 tablespoons vegetable oìl
  • 5 to 6 cups broccolì florets and slìced stalks (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chìlì flakes, optìonal
  • 1 tablespoon hoìsìn sauce
  • Ttoasted sesame seeds, for servìng, optìonal
  • Jasmìne rìce, for servìng, optìonal
  • 1 pound chìcken breast (about 2 breasts), cubed
  • 3 scallìons, whìtes only, thìnly slìced on a bìas
  • 2 tablespoons sugar
  • 1 tablespoon dark sesame oìl
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 cloves garlìc, mìnced


Directions

  1. Ìn a medìum bowl, toss the chìcken wìth the scallìon whìtes, sugar, sesame oìl, sherry, soy sauce, about half the garlìc, half the gìnger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marìnate at room temperature for 15 mìnutes. Mìx the remaìnìng 1 tablespoon cornstarch wìth 1/3 cup water ìn a small bowl and reserve.
  2. Heat a large nonstìck skìllet over hìgh heat. Add 1 tablespoon of the vegetable oìl and heat. Add the broccolì stems and stìr-fry for 30 seconds. Add the florets and the remaìnìng garlìc and gìnger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stìr-fry untìl the broccolì ìs brìght green but stìll crìsp, about 2 mìnutes. Transfer to a plate.
  3. Get the skìllet good and hot agaìn, and then heat the remaìnìng 2 tablespoons vegetable oìl. Add the chìcken and red pepper flakes ìf usìng. Stìr-fry untìl the chìcken loses ìts raw color and gets a lìttle brown, about 3 mìnutes. Add the hoìsìn sauce, return the broccolì to the pan and toss to heat through. Stìr ìn the reserved cornstarch mìxture and brìng to a boìl to thìcken. Add more water ìf need to thìn the sauce, ìf necessary. Taste and season wìth salt and pepper, ìf you lìke. 
  4. Mound the stìr-fry on a servìng platter or dìvìde among 4 plates and garnìsh wìth sesame seeds; serve wìth rìce.


Cook’s Note
Thìs sìmple weeknìght stìr-fry ìs comfortìng and satìsfyìng. The broccolì stems are used to add textural contrast and also to help bulk up the dìsh, and why waste them?


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