Chicken and Broccoli
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Ingredients
  • 1-2 lbs. chicken breast (cubed)
  • 2 cloves garlic (minced)
  • 1 inch piece peeled fresh ginger (minced)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1 ¼ tsp. salt
  • 1 Tbsp. dry sherry
  • 1 Tbsp. dark sesame oil
  • ⅓ cup water
  • 3 Tbsp. vegetable oil
  • 5 to 6 cups broccoli (trimmed sliced stalks and medium florets – keep the 2 cuts separate)
  • 1 tsp. crushed red pepper
  • 2 Tbsp. hoisin sauce
  • Toasted sesame seeds for garnish
Instructions
  1. In a medium bowl, toss the chicken with half the garlic and ginger, they soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes.
  2. Mix the remaining cornstarch with ⅓ cup water. Set aside.
  3. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with ¼ teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp (about 2 minutes). Transfer to a plate.
  4. Get the skillet hot again, and heat 2 more tablespoons oil. Add the chicken and crushed red pepper. Stir-fry until the chicken loses its raw color and gets a little brown (about 3 minutes).
  5. Add the hoisin sauce, return the broccoli to the pan and toss to heat through.
  6. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if needed to thin the sauce.
  7. Taste and season with salt and pepper, if necessary. Garnish with sesame seeds.
Recipe by Cohen Family Cookbook at https://cohenfamilycookbook.com/2016/04/chicken-and-broccoli/