Anita Dukeman's recipe for Chicken and Broccoli Stiry-Fry
Last week, guest blogger Anita Dukeman gave us some history of stir-frying and a recipe for Moo Shu Pork. Here's the other recipe she made with her students at Arthur High School the day they talked about stir-fry.
Chicken and Broccoli Stir-Fry was a hit. The kids felt the initial prep time was a bit labor intensive, but the end result was very good and worth the effort.
I suggested they make their effort even more worthwhile buy cutting up extra broccoli to keep on hand in the fridge for use within the next few days with a salad or to eat it just plain or with a dip (Ranch dressing) as a snack. I emphasized the need for small, uniform “bite-size” pieces when chopping the veggies and meat for even cooking time.
I also reminded the students of how much easier it is to slice the chicken into thin slices when the meat is still partially frozen. It seems you have more control of the knife when the meat has this semi-frozen consistency — the slicing goes so much faster and decreases the chances of a knife injury. When we made this dish last year, one of our students was pleased to report that he prepared this for his girlfriend’s birthday dinner and she liked it better than the restaurant version. You be the judge.
Chicken and Broccoli Stir-Fry
1 pound chicken breast (about two breasts), sliced thin
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1 1-inch piece peeled fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
2 tablespoons dry sherry
2 tablespoons dark sesame oil
In a medium bowl, toss the chicken with the scallion whites, garlic and ginger, soy sauce, sugar, 1 teaspoon of the cornstarch, the sherry and the sesame oil. Marinate for 20 minutes.
2 teaspoons cornstarch
2/3 cup water
1/2 teaspoon chicken bouillon or chicken base (Das Essenhaus Chicken Stock)
Mix cornstarch and water together. Add a little chicken bouillon or chicken base.
3 tablespoons vegetable oil.
3 cups broccoli, trimmed sliced stalks and medium florets
1 clove garlic
1/2 1-inch piece peeled fresh ginger, minced
3 tablespoons water
1/4 teaspoon soy sauce
Heat a large skillet or wok over high heat. Add 3 tablespoons of the oil and heat. Add the broccoli stems, and stir fry for 30 seconds. Add the florets and the remaining garlic, ginger, 3 tablespoons of water, and season with 1/4 teaspoon soy sauce. Stir fry until the broccoli is bright green but still crisp, about two minutes. Transfer to a plate.
3 tablespoons oil
3/4 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce or more to taste (found in Asian section of grocery store)
Heat skillet until very hot. Heat 3 tablespoons oil. Add the marinated chicken and chili flakes. Stir fry the chicken until it loses its raw color and gets a little brown, about three 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.
Notes: Hoisin sauce can be found in the Asian section of most grocery stores or at an Asian market. Any type of cut up fresh veggies would work with this recipe, i.e., sliced carrots, snow peas, bok choy (Asian vegetable). Just keep the size of the veggies of consistently uniform when cutting them up. The cornstarch mixture can be doubled if you want more sauce (which everyone seemed to want).
Photo from this Flickr page.