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?
| Level: | Easy |
| Total: | 27 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- 1 pound chicken breast (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 piece peeled fresh ginger, minced
- 1 tablespoon, plus 1 teaspoon cornstarch
- Kosher salt and freshly ground black pepper
- About 1/3 cup 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
Instructions
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- 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.
Nutrition Facts
| Calories | 431 |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 66 milligrams |
| Sodium | 1097 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 4 grams |
| Sugar | 8 grams |
| Protein | 32 grams |
Reviews
Very easy, quick and fool proof. Put toasted sesame seeds on top. Yummy.
Great technique resulting in velvety chicken and a main dish that was a hit with my family. The ginger adds a brightness to the dish. I added quartered cremini mushrooms, stir-frying them with the broccoli (added about half-way through since mushrooms cook faster than broccoli). I also added about 1/2 tablespoon of oyster sauce along with the hoisin to reduce the sweetness and give it more punch. I’ll definitely be making it again.
A great recipe!
So easy to do. I didn’t add hoisin sauce and it was still delicious!! I do add a touch more of pepper flakes. We added potstickers to this and was as good as a restaurant meal! I made it gluten free (soy sauce).
Easy and delicious! I modified it slightly by using chicken thighs, adding another spoonful of hoisin sauce and some extra soy at the end. Will be making this again!
The first time I made it I found it to be a little too salty so I omitted the additional salt until the end and adjusted to my liking. Otherwise, it is very simple to make and packs tons of flavor! The recipe doubles easily and was a huge success. Thanks!
This recipe was delicious and not hard to make at all.
This is absolutely delicious! The ginger is the star of this dish. The only thing we do different is cook the broccoli a little longer than suggested in the first part, otherwise it’s too underdone. We have made this over and over and it never disappoints!
I was impressed. The hoisin sauce and ginger gave it a great and unique flavor (to me). I couldn’t get the sesame oil or the scallions, used olive oil and green onions instead. Should have used a wok or bigger sauce pan, once you add the broccoli the second time the pan gets pretty full! Yum. Thanks.
This is one of the best stir fry recipes I’ve ever had! Loved it and will make again! The only thing I might do differently next time is double up on the marinade and make it saucier. Yum!!