Chicken and Broccoli Stir Fry

We were out of town over the weekend and I haven't had time to hit the grocery store so I had to make dinner with whatever was at home. I pulled some chicken out of the freezer last night and knew I had some broccoli in the fridge. I was thinking stir fry, chicken, broccoli, carrots since I was pretty sure I had some. When I got home from work I found facebook was reading my mind and had a Food Network chicken and broccoli stir fry recipe waiting for me. Creepy. But the stir fry was so good!

Chicken and Broccoli Stir-Fry
serves 4

2 chicken breasts, cubed
3 scallions, whites only, thinly sliced on the bias
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp plus 1 tsp cornstarch
1 1/4 tsp salt
1 Tbsp dry sherry
1 Tbsp dark sesame oil
about 1/3 c water
3 Tbsp vegetable oil
5-6 c broccoli, trimmed, sliced stalks and medium florets (keep them separate)
3/4 to 1 tsp red chili flakes, optional
1 Tbsp hoisin sauce
toasted sesame seeds, for garnish

In a medium bowl toss the chicken with the scallions, 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 of water.

Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, 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 or bowl.

Let the skillet heat up hot again then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken browns, about 3 minutes. Add the hoisin sauce; return the broccoli to the pan and toss to heat through. Stir the cornstarch/water again then add and bring to a boil to thicken. Add more wwater if needed to think the sauce. Taste and season with salt and pepper.

Serve over rice and garnish with sesame seeds.