I’m looking for a simple and delicious stir-fry recipe. One that will work for beef, chicken, pork or shrimp. One that I can put in my database as my “go-to”. One that will work with about any kind of vegetable on hand. One that has soy sauce, ginger … you know, your run of the mill ingredients that make up the perfect combination for a flavorful winning recipe.
The recipe I’m posting today…isn’t it. This is very good, but not “it”.
I’m sure that many of you have just what I’m looking for, so please share your best version with a recipe-deprived stir-fryer wannabe here in Colorado. Better yet, if you’ve blogged about it, please post the link in your comment.
When I try to use common sense and hit the refrigerator door hauling out soy sauce, sesame oil, hoisin, etc., I’m just not intuitively coming up with the right mix. As you can imagine, Google returned about a million options.
I settled on this recipe from Food Network. It notates prep and cook time to equal less than 30 minutes. It took me over an hour from start to carrying plates to the dinner table. I’ll save this one for a weekend meal.
I think what caught my eye was the sherry, the cornstarch and the dark sesame oil. I’ve left the prep time as they instructed. Let’s take a look.
- Marinate the chicken while you prepare the rest of the ingredients
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1¼ teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- About ⅓ cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- ¾ to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
- 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 ⅓ 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 ¼ teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- 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.
Chicken and Broccoli Stir-fry…It’s What’s for a Weekend Dinner.