Ingredients
- 1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
- 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 kosher salt and freshly ground black pepper
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- About 1/3 cup chicken broth or water
- 3 tablespoons vegetable oil
- 5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)
- Serving suggestion: rice
Directions
Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. 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 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. 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; serve with rice.
Cook's Note: The garlic and ginger can be chopped together in a mini chopper to save time.
Copyright 2005 Television Food Network, G.P. All rights reserved.
SERVES 4; Calories: 431; Total Fat 16 grams; Saturated Fat: 2 grams; Protein: 32 grams; Total carbohydrates: 40 grams; Sugar: 8 grams Fiber 4 grams; Cholesterol: 66 milligrams; Sodium: 1,097 milligrams
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By lauracroft1976
Clovis, 71
on February 08, 2013
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Very easy to make, I ommited sugar. I didn't have dry sherry, insted I used chardonnay, and powder ginger. Tasted fantastic my whole family loved it! Especially my half Chinese husband, when it comes to authentic chinese food it's hard to come close to his mama's, lol! So for me its a keeper.
By honeyb4u31_12664338
Jacksonville, Fl.
on January 29, 2013
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Very tasty, full of flavor! I used white wine vinegar, didn't have the sherry and I used sriraccha chile sauce in stead of red pepper flakes and also used brown sugar.
By chefgregg1
Oak Park, MI
on January 19, 2013
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This is basically a very good recipe. I made some modifications based on what I had on hand. I substutited brown sugar for cane sugar, omitted the sherry wine, and added red and orange peppers for color and just more veggies for good health. For my first attempt, the veggies needed to be cooked longer, they were a little too crisp, and the sauce was left on a little too long and therefore was a little too thick. Simple to fix on future attempts; this
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