Chicken and Broccoli Stir-Fry

Seldom do you ever have those recipes where you say to yourself, “Damn.  That tastes SO MUCH like it’s from a restaurant!” This is a rare reaction.  A reaction that is saved for only the yummiest of foods and kitchen concoctions.  But tonight, after a fleeting decision to make a broccoli and chicken recipe over rice, this is exactly the reaction I had!

I am often intimidated by Stir-Fry recipes, or anything that involves creating a brown sauce.  Regular sauces I can handle (Alfredo, tomato, white sauce, pesto, you name it) because I know intrinsically what ingredients are used in making these dishes.  However, it’s the brown sauce that is always a mystery and always the most intimidating.  What is IN a brown sauce? Unless it comes from a packet, I have no idea.  How do you make a brown sauce? So many recipes attempt to answer this question in an easy format, but I am always left in mini-disasters and failed experiments.

Oh, but not tonight.  Tonight, I used a recipe that ended the brown sauce debacle.  Although it is not a thick and creamy brown sauce, it is a delicious glaze that covers the dish in tasty delight. Yes, tasty delight.  Take a look!

Chicken and Broccoli Stir-Fry

This recipe comes courtesy of the chefs at Food Network Kitchens.  Although I have made numerous tweaks to the recipe below, I think it is important to link to the original source so you can try my own version, and the original they offer.

NOTES: 1.) Marinate chicken (about 15 minutes) while preparing other ingredients.  2.) Boil water and prepare rice while preparing stir-fry.  3.) Have a cup or so of water on hand to add to the rice, or the stir fry while cooking.  At times in the stir-fry cooking process,  you may need to add water to your pan to prevent the mixture from scorching.  Unlike most brown sauce recipes where you create a lot of sauce, this sauce is much thinner and more like a glaze, so you will need to have water to counteract the hot sticky pan.

* 1 pound chicken breast (about 2 breasts), cubed, or cut up in strips
* 3 scallions, whites only, thinly sliced on an angle; you can use 1/2 cup onions chopped as substitute.
* 5 cloves garlic, minced/pressed
* 1-inch piece peeled fresh ginger, minced; you can substitute 1 tablespoon ginger powder
* 1 tablespoon soy sauce
* 2 tablespoons sugar
* 1 tablespoon, plus 1 teaspoon cornstarch
* 1 1/4 teaspoons kosher salt.
* 1 tablespoon dry sherry; you can substitute 1 tablespoon red wine.
* 1 tablespoon dark sesame oil; you can substitute 1 tablespoon olive oil.
* About 1/3 cup water
* 3 tablespoons vegetable oil
* 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
* 3/4 to 1 teaspoon red chili flakes, optional
* 1 tablespoon hoisin sauce, optional

1.) Prepare chicken with onions, garlic, soy sauce, ginger, and sugar.  Add 1 teaspoon corn starch, 1 tsp. salt, 1 tbsp. wine/sheery, and 1 tbsp. oil (sesame, or olive oil).  Mix in a bowl and toss until well coated.  Let sit for 15 minutes while preparing other ingredients.

2.) Wash and chop broccoli.  First, remove thick stems and chop into 1-inch round pieces that will be edible after cooking.  Chop florets into small pieces as well.  Add broccoli stems (ONLY) to a heated saucepan with 2 tablespoons oil.  Cook for about 5 minutes to tenderize these thicker pieces.  

3.) Add florets, remaining garlic, ginger, 2 tablespoons of water (you may need to add more, or keep adding more during the cooking process to prevent the food from scorching in a hot pan).  Cook for about 2-5 minutes, or until broccoli is tender, but still crisp.

4.) Add chicken and marinade ingredients (especially juices) to the pan.  Add 2 more tablespoons of oil and any necessary water.  Add chili flakes.  Stir-fry until chicken loses its raw color, and begins to brown.  Add the hoisin suace (if using), and stir in 1 tablespoon of corn starch diluted in 1/3 cup water.  Mix all ingredients to properly integrate.  

5.) Cook another minute or two.  Taste sauce and add salt and pepper if necessary.

6.) Remove from heat and serve broccoli/chicken mixture over rice.  Suggested rice: Jasmine!