What I like about this dish is that you get both meat and vegetables in one dish. It is simple to make and is also a very well balanced meal at the same time. I am sure most of you have all the ingredients needed to make this dish. If you are not a big fan of broccoli, you can always substitute it with some other vegetables. The original recipe from Food Network, suggest that you marinate the meat for 15mins. I however marinated it for an hour at room temperature, well mainly because the Husband was home late and I had to wait. But I am glad that the meat was able to marinate and soak of all the saucy goodness. Would definitely recommend that you marinate for a longer period of time, or even the night before, well of course if you are marinating the night before keep the meat in the fridge!
With grill season coming up I actually think that this marinate could be great for an asian style grill! What do you think? Well if any of you tried this, let us know how it turned out ;)
500g chicken breast (about 2 breasts), cubed
3 spring onion, 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 (or Chinese cooking wine)
1 tablespoon sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
1 broccoli (about 500g), trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
In a medium bowl, mix 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 and add 1 tablespoon of the oil. Add the broccoli stems, and stir-fry for 30 seconds. Toss in 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.
Over high heat, add 2 tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken 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 remaining 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.
Serve with white rice!