Chicken and Broccoli Stir-fry

Ingredients

• 1 pound chicken breast (about 2 breasts), cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 cloves garlic, minced
• 1-inch piece peeled fresh ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon, plus 1 teaspoon cornstarch
• 1 1/4 teaspoons salt
• About 1/3 cup water
• 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
• 3/4 to 1 teaspoon red chili flakes, optional
• 1 tablespoon hoisin sauce
• Garnish: toasted sesame seeds, optional
• Serving suggestion: Jasmine rice

Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. spray with cooking spray and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and 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 cooking spray. Add the chicken and chili 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 needed 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.

http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-broccoli-stir-fry-recipe/index.html