This comforting and filling stir-fry is perfect for a weeknight meal. Why waste broccoli stems when they can be used to add textural contrast and bulk to the dish?
Ingredients:
- 1 pound cubed chicken breast (approximately 2 breasts) 3 scallions, whites only, thinly sliced on a bias
- 2 teaspoons of sugar
- 1 tablespoon sesame oil (dark)
- 1 tablespoon sherry (dry)
- 1 teaspoon of soy sauce
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and minced, plus 1 teaspoon cornstarch
- freshly ground black pepper and kosher salt
- Approximately 1/3 cup water
- 3 tablespoons oil (vegetable)
- 5–6 cups broccoli florets and stalks, sliced (keep the 2 cuts separate)
- Optional: 3/4 to 1 teaspoon red chilli flakes
- 1 tbsp hoisin sauce
- Optional: toasted sesame seeds for serving
- Optional: jasmine rice for serving
Directions:
Toss the chicken with scallion, sugar, oil, sherry, soy sauce, half the garlic, half the ginger, 1 teaspoon cornstarch, and 1 teaspoon salt in a medium mixing bowl. Allow 15 minutes to marinate at room temperature. In a small bowl, combine the remaining 1 tablespoon cornstarch with 1/3 cup water and set aside.
Over a high flame, heat a big nonstick skillet. Heat 1 tablespoon of vegetable oil in a separate pan. Stir-fry for 30 seconds after adding the broccoli stems. 2 tablespoons of water, 1/4 teaspoon salt, and some black pepper are added to the florets, along with the remaining garlic and ginger. Stir-fry for 2 minutes, or until the broccoli is bright green but still crisp. Place on a plate to cool.
Return the skillet to high heat before adding the remaining 2 tablespoons of vegetable oil. Add the chicken and, if desired, the red pepper flakes. Stir-fry for 3 minutes, or until the chicken loses its raw colour and begins to tan. Return the broccoli to the pan and toss to heat through the hoisin sauce. To thicken, stir in the reserved cornstarch mixture and bring to a boil. If the sauce needs to be thinned, add more water. Season to taste with salt and pepper, if desired.
Serve with rice after mounding the stir-fry on a serving platter or dividing it among 4 plates and garnishing it with sesame seeds.
Note from the Chef
This comforting and filling stir-fry is perfect for a weeknight meal. Why waste broccoli stems when they can be used to add textural contrast and bulk to the dish?
