Chicken Broccoli Stir-Fry

Steps

1. 1

   In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, half the garlic, half the ginger, 1 teaspoon of the cornstarch, and 1 teaspoon salt. Marinate at room temperature for 15 minutes.

2. 2

   In a small bowl, mix the remaining 1 tablespoon cornstarch with 1/3 cup water; set aside.

3. 3

   Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the broccoli stems and stir-fry for 30 seconds.

4. 4

   Add the broccoli florets, remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt, and black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

5. 5

   Return the skillet to high heat and add the remaining 2 tablespoons vegetable oil. Add the chicken and red chili flakes if using. Stir-fry until the chicken loses its raw color and is lightly browned, about 3 minutes.

6. 6

   Add the hoisin sauce, return the broccoli to the pan, and toss to heat through.

7. 7

   Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add a splash of water to thin the sauce if needed. Season with salt and pepper to taste.

8. 8

   Mound the stir-fry on a serving platter or divide among 4 plates. Garnish with toasted sesame seeds and serve with rice.