Saturday, April 9, 2011
Asian Chicken and Broccoli
This is a very easy weeknight meal. And yes, a great way to sneak out some veggies for the little ones too!
1 pound chicken breast (about 2 breasts), cubed
3 scallions, thinly sliced on an angle (on the bias)
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
1 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
1/3 cup water
3 tablespoons vegetable oil
2 heads of broccoli, cut into florets
a pinch of chili flakes
1 tablespoon Hoisin sauce
1 splash of Rice wine vinegar
Toasted sesame seeds, for garnish (optional)
In a medium bowl, toss the chicken with the scallion, about half the garlic and 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 the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets, and stir-fry for 30 seconds. Add the remaining 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 with salt and pepper, if you needed and add the splash of rice wine vinegar. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Source: Recipe Adapted from Food Network Kitchens