Chicken and Broccoli Stir-Fry
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? Dovetailing Tip: Use the chicken breast you cooked on day 2 for today’s recipe.
Serving size: 4
Calories per serving: 205
1 pound chicken breasts (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 pieces peeled fresh ginger, minced
1 tablespoon , plus 1 teaspoon cornstarch
kosher salt and freshly ground black pepper
1/3 cup about 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
toasted sesame seeds, for serving, optional
jasmine rice, for serving, optional
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.
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.
Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.