Hi, welcome to solsarin site, in this post we want to talk about“stir fried chicken and broccoli”,
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In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. and, Add the broccoli stems and stir-fry for 30 seconds. so, Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black 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 the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper 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.
Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. The warm broth will help the sugar to dissolve easily.
Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl.
Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until mushrooms are softened then reduce heat.
Add Stir Fry Sauce: Give the sauce a quick stir in case there was settling and add it to the skillet. Simmer the sauce over medium/low heat for 3-4 minutes until thickened and garlic and ginger have mellowed in flavor. To thin the sauce, add water as needed and you can add more soy sauce to taste.
Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.
For the most tender chicken, slice it against the grain into thin strips. Next, place it into a bowl with one tablespoon light soy sauce, one tablespoon oil, and one tablespoon cornstarch.
Mix until well blended, and then set aside to marinate for at least thirty minutes. If you are doing this more than thirty minutes in advance, marinate the chicken in the refrigerator.
Combine all of the stir fry sauce ingredients in a medium saucepan and place over medium heat.
Heat the sauce while stirring until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within two days.
Stir one tablespoon of cornstarch with three tablespoons of cold water, and then set aside.
Heat a large, heavy skillet or wok over high heat. Add 1 tablespoon of high heat oil (like vegetable or avocado oil), and then add the marinated chicken in one layer. Cook without moving the chicken for one minute or until the underside starts to brown. Toss the chicken around the pan and cook until the chicken is almost cooked through, 3 to 5 minutes more. Remove the chicken from the pan and set it aside.
Add another 1 tablespoon of oil to the hot skillet/wok, and then stir in the broccoli florets. Cook while stirring the broccoli around the pan until it turns bright green and is crisp-tender, 3 to 5 minutes.
Place the chicken back into the hot skillet/wok, and toss the broccoli and chicken around the pan for about one minute.
Pour in the stir fry sauce. Give the cornstarch mixture one more stir, and then slowly pour it into the stir fry. Stir everything around until the sauce thickens and sticks to the chicken and broccoli. Serve immediately.
Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables. This recipe calls for oyster sauce, which is a salty Asian sauce that can be found in the ethnic aisle of most grocery stores. If you can’t find oyster sauce or prefer not to use it, you can substitute hoisin sauce.
A lightning fast noodle stir fry made in just 20 min with simple pantry ingredients. It doesn’t get easier or quicker!
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