Chicken and Broccoli Stir-Fry
Need a gluten free and dairy free main course? Chicken and Broccoli Stir-Fry could be an awesome recipe to try. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 32g of protein, 18g of fat, and a total of 510 calories. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of soy sauce, scallions, plus 1 teaspoon cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.
Instructions
In a medium bowl, toss 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.
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, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes.
Get the skillet good and hot again, and then heat 2 more tablespoons oil.
Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and 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 reserved 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. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.