2lbboneless skinless chicken breastssliced into strips
Marinade:
1/3cupsoy sauce
3Tbspgranulated sugar
1 1/2Tbspcornstarch
3clovegarlicminced
1tspfresh gingerminced or 1/2 tsp ground ginger
1Tbspsesame oil
2green onionthinly sliced
Stir-Fry:
6Tbspvegetable or peanut oildivided [more if needed]
4cupbroccoli florets
2green onionthinly sliced, white only
1tspfresh gingerminced or 1/2 tsp ground ginger
3clovegarlicminced
3Tbspwater
1/4cuphoison sauce [more if desired]
1tspred pepper flakes
toasted sesame seeds
cooked brown or white rice
Instructions
Slice the chicken breasts into strips. Place into a large Ziploc bag.
In a small bowl whisk together the soy sauce, sugar, cornstarch, minced garlic, ginger and sesame oil until the cornstarch has dissolved. Mix-in the sliced green onion.
Pour the marinade over chicken. Seal the bag and toss to coat. Marinate for at least 4 hours or overnight.
Stir Fry: Heat a few drizzles of vegetable or peanut oil in a hot skillet, around 3 Tbsp.
Add the broccoli florets, green onion, ginger, minced garlic, 3 Tbsp water, and a sprinkle of salt and black pepper to your taste.
Cook for 3 minutes over high heat or until crisp tender and bright green in color. Remove to a plate.
Heat the remaining 3 Tbsp of oil. Remove chicken from marinade and add to hot skillet. Add 1 tsp crushed red pepper flakes to the chicken.
Stir fry for 3-4 minutes until the chicken has browned and cooked through. Add the broccoli back to the skillet.
Drizzle with the 1/4 cup hoison sauce more if desired, continuing to saute 1-2 minutes until heated thru.