Sunday, September 8, 2013

Chicken and Broccoli Stir Fry

Well hello!! Thought I'd post this recipe that I tried this week, one that I will be making on a regular basis!! Enjoy!

Slightly adapted from: Food Network

Marinade for 15 minutes:
  • 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 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 Tablespoon water
  • 1 tablespoon dark sesame oil

  • 2 Tbs cornstarch
  • About 1/2 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
Rice Serving suggestion: Jasmine rice


  1. Start your rice
  2. In a medium bowl, toss the chicken with the marinade ingredients: scallion whites, garlic, ginger, soy sauce, sugar, cornstarch, salt, water, and the sesame oil. Marinate at room temperature for 15 minutes minimum.
  3. While that is marinating, mix the 1 Tbs of cornstarch with 1/2 cup water.
  4. 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, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  5. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili 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. 
  6. 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 on rice.

Printable Recipe Here!

Bon Appetit!

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