2mediumbroccoli heads, stems cut from florets (about 5-6 cups)
2tablespoontoasted sesame seeds
1cupJasmine rice (cooked according to package)
In a medium bowl, add the chicken, with diced scallions, half the minced garlic, half the minced ginger, soy sauce, sugar, 2 teaspoon cornstarch, salt, dry sherry and sesame oil. Stir to combine and let marinate at room temperature for 10 minutes. Mix the remaining 4 teaspoon cornstarch with ½ cup water.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil and the broccoli stems, cooking for 30 seconds. Add the florets, the remaining garlic, ginger and 2 tablespoon water. Season with salt and pepper. Cook until the florets are bright green but still crisp, about 2 minutes. Transfer to a plate.
Return the skillet to medium-high heat and add 2 tablespoon oil. Add the chicken and chili flakes. Cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes. Add the broccoli, hoisin sauce and cornstarch mixture, bringing to a boil to thicken. Taste and adjust seasoning if needed. Serve over rice and garnish with some sesame seeds and green chopped scallions.
Start cooking the rice the same time you star the stir fry so it is ready at the same time.
Be consistent with the size you cut the chicken so it cooks evenly.
Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.