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Chicken and Broccoli Stir-Fry

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Chinese
Calories: 1341.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound chicken breast about 2 breasts, cubed
  • 3 scallions whites only, thinly sliced on a bias
  • 2 tablespoons sugar
  • 1 tablespoon dark sesame oil
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1- inch piece peeled fresh ginger minced
  • 1 tablespoon plus 1 teaspoon cornstarch
  • Kosher salt and freshly ground black pepper
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli florets and sliced stalks keep the 2 cuts separate
  • 3/4 to 1 teaspoon red chili flakes optional
  • 1 tablespoon hoisin sauce
  • Toasted sesame seeds for serving, optional
  • Jasmine rice for serving, optional

Equipment

  • 1 Large Nonstick Skillet Essential for high-heat stir-frying to achieve proper browning and crispness.
  • 1 Medium Mixing Bowl For marinating the chicken.
  • 1 Small bowl For preparing the cornstarch slurry.
  • 1 Cutting Board For safe and efficient preparation of ingredients.
  • 1 Chef's Knife For cubing chicken and mincing aromatics and broccoli.

Method
 

  1. In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  3. Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper 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.
  4. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes

Achieving true stir-fry success hinges on high heat and proper mise en place. Ensure your nonstick skillet is smoking hot before adding ingredients to get a good sear on the chicken and crisp-tender broccoli. The separation of broccoli stems and florets is crucial; stems cook longer, ensuring both parts reach optimal texture. When thickening the sauce, add the cornstarch mixture gradually and stir constantly to prevent lumps, adjusting water to achieve desired consistency. For an extra layer of flavor, consider marinating the chicken longer, up to 30 minutes. Freshly toasted sesame seeds elevate the final presentation and aroma. Serve immediately over hot jasmine rice for a complete meal.