Chicken and Broccoli
from ButterYum
serves 6
1 pound boneless skinless chicken breast, cut into bite-size pieces
4 scallions, sliced
3-4 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated (or 1 tablespoon of ginger paste)
1 tablespoon soy sauce
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon cornstarch, divided
1 1/4 teaspoons kosher salt
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
4 tablespoons peanut or canola oil, divided
5-6 cups broccoli florets
1/2 cup chicken stock
2 pinches of kosher salt
1 pinch of ground black pepper
optional: a pinch or two of crushed red pepper flakes
Marinade the Chicken:
In a medium bowl, combine the chicken, scallions, half the garlic, half the ginger, soy sauce, sugar,
1 teaspoon cornstarch, salt, seasoned rice vinegar, and sesame oil. Allow to marinade while preparing the rest of the ingredients.
Prepare the Slurry:
In a small bowl, combine 1 tablespoon cornstarch and 1/3 cup water; set aside.
Cook the Broccoli:
Heat 2 tablespoons of peanut or canola oil, remaining garlic, and remaining ginger in a large non-stick skillet over medium-high heat until fragrant, about 1 minute. Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes. Toss broccoli frequently for a few minutes until it's crisp tender; remove broccoli and pan juices from skillet and set aside while the chicken cooks.
Cook the Chicken:
In the same skillet, heat another 2 tablespoons of peanut or canola oil and saute the chicken mixture until the chicken is cooked through, 4-5 minutes.
Assemble the Dish:
Return the reserved broccoli to the skillet, including any juices that have collected. Stir the reserved cornstarch slurry mixture and pour into the skillet; bring to a boil and stir until sauce thickens. If the sauce thickens too much, add a splash or two of chicken stock. Serve over rice.