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?
Equipment
- 1 Large Nonstick Skillet or Wok Essential for effective stir-frying at high heat.
- 1 Medium Mixing Bowl For marinating the chicken.
- 1 Small Bowl For preparing the cornstarch slurry.
- 1 Chef's knife For cubing chicken and mincing aromatics.
- 1 Cutting Board
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
Instructions
- 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.
- 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.
- 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.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes
Achieving a true stir-fry requires high heat; ensure your skillet or wok is smoking hot before adding ingredients to get proper searing and prevent steaming. Marinating the chicken, even for a short 15 minutes, significantly enhances its tenderness and flavor absorption. Separate broccoli stems and florets as they cook at different rates; stems need a head start for optimal crisp-tender texture. Always have all your ingredients prepped (mise en place) before you begin cooking, as stir-frying is a very fast process. Taste and adjust seasoning at the very end, as soy sauce and hoisin already contribute considerable saltiness.