Chicken and Broccoli - Chinese Food Style

Chicken and Broccoli

Ingredients:

• 1 lb chicken breast, thinly sliced
• 4 scallions, thinly sliced on an angle
• 1 1/2 tsp. minced garlic
• 1 1/2-inch piece fresh ginger, peeled and minced
• 2 Tbls. reduced sodium soy sauce
• 2 1/2 Tbls. sugar
• 1 Tbls., plus 1 1/2 tsp. cornstarch
• 1 1/4 teaspoons salt
• 2 Tbls. cooking sherry
• 2 Tbls. dark sesame oil
• 1/3 C. water
• 3 Tbls. extra virgin olive oil
• 20oz. frozen broccoli (or 6-7 C. fresh)
• 8oz. can of water chestnuts, sliced
• 1/2 tsp. red chili flakes
• 3 Tbls. hoisin sauce
• Jasmine rice

Directions:

1. Marinate chicken in a bowl containing scallions, half of the garlic and ginger, soy sauce, sugar, 1 1/2 tsp. cornstarch, 1 1/4 tsp. of the salt, sherry, and sesame oil. Marinate at room temperature for 15 minutes.
2. Mix remaining cornstarch in 1/3 C. water, set aside.
3. Heat 1 Tbls. of oil in a large nonstick skillet over high heat. Add the broccoli and water chestnuts, stir-fry until no longer frozen.
4. Add the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper.
5. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer vegetables to a plate.
6. Heat 2 Tbls. of oil in the same large nonstick skillet over high heat. Add the chicken and chili flakes.
7. Stir-fry until the chicken loses its raw color and gets a little brown, about 3-4 minutes.
8. Add the hoisin sauce, return the broccoli to the pan and toss to heat through.
9. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
10. Serve with Jasmin rice.