Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (skinless and boneless, cut into bite-size cubes)
  • 3 scallions (thinly sliced, all of the white and a little the green parts. )
  • 2 cloves of garlic (finely minced)
  • 1 inch piece ginger (peeled, finely minced or grated using a zester)
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons sugar
  • 1 ¼ teaspoons kosher salt (divided)
  • ¼ teaspoon ground black pepper
  • 1 ⅓ tablespoons cornstarch (divided)
  • 1 tablespoon dry sherry
  • 1 tablespoon sesame oil
  • 3 tablespoons olive oil (divided)
  • 5-6 cups broccoli florets (about 3 stalks)
  • 4 ounces water chestnuts (sliced and drained)
  • ½ teaspoon red chili flakes
  • 1 tablespoon hoisin sauce
  • ½ cup cashews (optional garnish)
  • 1-2 scallions (green part only, sliced, optional)

Instruction

  • Add the chicken, scallions, garlic, ginger, low sodium soy sauce, sugar, one teaspoon cornstarch, one teaspoon kosher salt, sherry, and sesame oil to a medium-size bowl or gallon-size plastic bag. Make sure the meat is covered with the marinade and let it sit at room temperature for at least fifteen minutes.
  • Heat a large non-stick skillet or wok over high heat. Add one tablespoon of olive oil. When the pan is hot, add the broccoli, two tablespoons of water, and one-fourth teaspoon each of salt and pepper. Stir-fry until the broccoli is bright green but still crisp. This should take approximately two minutes. Remove the broccoli from the pan and set aside.
  • Make sure your skillet is still hot, and then add two more tablespoons of olive oil. Add the chicken, and marinade mixture, and chili flakes, and let everything cook. Stir frequently. Depending on the size of your pieces, this should take no more than four minutes.
  • Add the sliced water chestnuts, then add the broccoli and mix well.
  • Mix the hoisin sauce with one-half cup of water and one tablespoon of cornstarch and pour it into the skillet. Bring it to a boil to thicken. If the sauce is too thick, add a little more water. Taste, then season with additional salt and pepper if necessary.
  • Serve immediately. Optional, garnish with cashews and/or sliced scallions.