 | | Directions | | In a zipper bag, combine chicken, green onions, half the garlic, 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 and heat. Add the broccoli and red pepper; stir-fry for 1-2 minutes. Add the remaining garlic, water, and 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 again, and add 2 tablespoons oil. Add the chicken and chili flakes, if desired. Stir-fry until the chicken is no longer pink, about 3 minutes. Add the broccoli mixture and hoisin sauce; toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Taste and season with salt and pepper, if you like. Garnish with sesame seeds and serve with rice. |
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound chicken breasts, boneless, skinless, cubed |
| - | | 3 green onions, chopped |
| - | | 2 cloves garlic, minced, divided |
| - | | 1 teaspoon ground ginger |
| - | | 1 tablespoon soy sauce |
| - | | 2 tablespoons sugar |
| - | | 4 teaspoons cornstarch, divided |
| - | | 1 teaspoon salt |
| - | | 1 tablespoon sherry |
| - | | 1 tablespoon sesame oil |
| - | | 3 tablespoons vegetable oil, divided |
| - | | 5 cups broccoli, chopped |
| - | | 1 red pepper, julienned |
| - | | 1/2 teaspoon red chili flakes |
| - | | 1 tablespoon hoisin sauce |
| - | | sesame seeds (optional) |
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