Monday, April 25, 2011

Chicken and Broccoli Stir-Fry

Did everyone have a good Easter?! I sure did. Growing up, my family did not always do too much for Easter. I do remember some egg hunts and egg decorating growing up...but other than that Easter was never a big production...

Because it was never a big deal, it was never on my list of favorite holidays. But this year, I went with Shawn to visit his family and it was a good time. We ate lamb and yummy veggies and had key lime pie for dessert. We also brought Kirby along who had a blast...thinking that the whole celebration was all about him...

Of course.

The main event of the day? I played with the Xbox Kinect...not only did I play with it but I did the Michael Jackson dance game. So much fun, great workout, highly recommend it...

I want one!

Maybe some day...maybe. But by the time I could afford it the Kinect will be old news...sigh...

I was really hoping to make some carrot cake cookies or whoopie pies for easter this year but time flew by and I couldn't find any to! Maybe next year...

This stir-fry here is something I made for Shawn and I a few weeks back. I actually really enjoyed it. The ginger added something really special. If you're looking for something to deviate from the stir-fry you always make, try this. For real.

Chicken and Broccoli Stir-Fry


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
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
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
toasted sesame seeds, optional


(Marinate the chicken while you prepare the rest of the ingredients)

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, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup 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 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 hot again, and then heat 2 more tablespoons oil. 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 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.


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