Chicken and Broccoli
Category: Dinner
Prep time : 10 min
Cook time : 15 min
Total time : 30 min
Makes: 4 Servings
Scale recipe by: ×
Marinade:
1 lb chicken thighs, cubed
3 scallions, whites only, thinly sliced on an angle
1 cloves minced garlic
1/2-inch piece peeled fresh ginger, minced
1 Tbsp soy sauce
2 Tbsp sugar
1 tsp cornstarch
1 tsp salt
1 Tbsp dry sherry
1 Tbsp dark sesame oil
Remaining:
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
1 Onion
1 Tbsp cornstarch
1/2-inch ginger
1 clove garlic
3/4 to 1 tsp red chili flakes, optional
1 Tbsp hoisin sauce
In a medium bowl, toss the chicken with the scallion whites, 1 clove garlic and 1/2 ginger, the 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.
Mix 1 Tbsp cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the onion and cook some. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the garlic, ginger, 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.
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. 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.
Mix 1 Tbsp cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the onion and cook some. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the garlic, ginger, 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.
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. 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.
Food Network
Submitted by Darren on 2018-12-14