Chicken and Broccoli Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 pound chicken breast (about 2 breasts), cubed3 scallions, whites only, thinly sliced on an angle2 cloves garlic, minced1-inch piece peeled fresh ginger, minced1 tablespoon soy sauce2 tablespoons sugar1 tablespoon, plus 1 teaspoon cornstarch1 1/4 teaspoons salt1 tablespoon dry sherry1 tablespoon dark sesame oilAbout 1/3 cup water3 tablespoons vegetable oil5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)3/4 to 1 teaspoon red chili flakes, optional1 tablespoon hoisin sauce
Makes 6 serving
Marinate the chicken while you prepare the rest of the ingredients: In a medium bowl, toss the chicken with the scallion whites, 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 stems, and stir-fry for 30 seconds. Add the florets and 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 like.
Number of Servings: 6
Recipe submitted by SparkPeople user CANDACEMICHELLE.
Marinate the chicken while you prepare the rest of the ingredients: In a medium bowl, toss the chicken with the scallion whites, 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 stems, and stir-fry for 30 seconds. Add the florets and 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 like.
Number of Servings: 6
Recipe submitted by SparkPeople user CANDACEMICHELLE.
Nutritional Info Amount Per Serving
- Calories: 246.3
- Total Fat: 10.5 g
- Cholesterol: 54.8 mg
- Sodium: 719.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.8 g
- Protein: 23.0 g
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