 | | Directions | | In a medium bowl, toss the chicken, scallion whites, half the garlic, half the ginger, soy sauce, sugar, 1 teaspoon cornstarch, salt, sherry and sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup cold water. Heat a large nonstick skillet over high heat. Add 1 tablespoon oil. Add the broccoli and carrots. Stir-fry for 2 minutes. Add the remaining garlic and ginger and 2 tablespoons water, season with salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Heat the skillet to high again. Add remaining 2 tablespoons oil. Add the chicken mixture. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce and broccoli mixture to the pan. 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. Serve with rice, if desired. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound chicken breasts, boneless, skinless, sliced |
| - | | 4 green onions, sliced |
| - | | 2 cloves garlic, minced, divided |
| - | | 1 piece fresh ginger (1 inch piece), peeled, minced, divided |
| - | | 1 tablespoon soy sauce |
| - | | 2 tablespoons sugar |
| - | | 4 teaspoons cornstarch, divided |
| - | | 1 teaspoon salt |
| - | | 1 tablespoon sherry |
| - | | 1 tablespoon sesame oil |
| - | | 1/3 cup water |
| - | | 3 tablespoons vegetable oil, divided |
| - | | 16 ounces broccoli |
| - | | 1/2 cup carrots, sliced |
| - | | 1 tablespoon hoisin sauce |
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