Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 2 teaspoon sesame oil (divided)
  • 1 ¼ pounds boneless skinless chicken breasts, (cut into 1-inch thin strips)
  • 4 cups broccoli florets
  • 3 teaspoons canola oil (canola)
  • 3 green onions (scallions, thinly slice, white and green sections divided)
  • 1 inch piece of ginger (thinly sliced)
  • 4 garlic cloves (minced)
  • ½ cup stir fry sauce

Instruction

  • In a glass bowl, whisk together the soy sauce, rice wine and 1 teaspoon sesame oil. Add the chicken and let rest at room temperature for 15 minutes (up to 1 hour is fine).
  • Meanwhile, prepare a large bowl of ice water.
  • Set a large saucepan of water over high heat and bring to a boil. Season well with kosher salt. Add the broccoli and cook until just tender crisp and bright green, 45 seconds to 1 minute. Drain and immediately plunge the broccoli into the ice water to stop it from cooking further.
  • Place a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of the canola oil and half of the chicken, draining off the marinade first. Cook, stirring occasionally, until the chicken is cooked through. Transfer to a boil. Repeat with another 1 teaspoon of canola oil and the remaining chicken. Discard the marinade.
  • Heat the remaining 1 teaspoon sesame oil and 1 teaspoon canola oil in the skillet or wok, then add the white sections of green onions, ginger and garlic. Cook, stirring constantly, for 30 seconds.
  • Add the broccoli and stir fry sauce and cook, stirring constantly, until the sauce thickens slightly, 1 to 2 minutes.
  • Add the chicken and any accumulated juices and cook for 30 seconds. Stir in the green sections of green onion.
  • Serve over brown rice or cauliflower rice.