My friend Melissa recently raved about a stir fry recipe she had thrown together one weeknight. I'm a sucker for a good stir fry and I'm trying to make more of them because they're so simple. Unfortunately I've made plenty of stir fries that don't have very good flavor, but since Melissa only blogs recipes that are fantastic I knew this Chicken and Broccoli Stir Fry would be great.
As expected, this was truly outstanding. Garlicky, gingery, and just slightly spicy (I can't believe I'm saying this but it could have used a tad more kick). The chicken was tender and moist and the broccoli was still crispy. It tasted like the best version of chicken and broccoli I've ever had from a Chinese restaurant. I couldn't believe I made it at home, it was that good. SP felt it needed something, maybe more spice, and I suggested water chestnuts, but he said we need to stop putting so much pressure on the poor water chestnut to solve all our problems. Ha. I still think they'd go well with the dish.
Try this soon. You won't be disappointed.
Chicken and Broccoli Stir Fry
1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 scallions, whites only, thinly sliced on an angle (slice and reserve all the tops for garnish)
4 cloves garlic, grated or minced divided*
1 1/2-inch piece peeled fresh ginger, grated or minced, divided*
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon + 1 1/2 tablespoons cornstarch
1/2 tablespoon + 1/4 teaspoon Kosher salt
2 tablespoons xiaoxing wine (or dry sherry)
2 tablespoons dark sesame oil
About 1/2 cup water
4 tablespoons neutral oil
5 broccoli crowns, chopped, separated into florets and stems
1-2 teaspoons Sriracha sauce (chile sauce)
2 tablespoons oyster sauce
In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon Kosher salt, xiaoxing wine, and sesame oil. Marinate at room temperature for at least 15 minutes. Mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.
Heat 2 tablespoons oil in a large nonstick skillet or wok over high heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon salt and chile sauce. Stir-fry until the broccoli is bright green and tender-crisp, about 4 minutes. You may need to add a tablespoon more water (or two or three) to make sure it stir fries without sticking or searing too much. Transfer to a plate.
Pour another 2 tablespoons oil in the pan and add the chicken mixture. Stir-fry (stir, stir, stir at this point!) until the chicken is brown and cooked through, 4 to 5 minutes. Add the oyster sauce, stir, then 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 a couple, few more tablespoons of water to make a bit more sauce, if desired - I did).
Serve over rice, with the reserved scallion greens and extra chile sauce on the side.