Chicken and Broccoli Stir-Fry

  • 450g chicken breast (about 2 breasts), cubed
  • 2 cloves garlic, minced
  • 2cm piece peeled fresh ginger, minced
  • 15ml soy sauce
  • 25g granulated sugar
  • 10g teaspoon cornflour
  • 7g salt and freshly ground black pepper
  • 15ml dry sherry
  • 15ml dark sesame oil
  • 3 tbsp vegetable oil
  • 450g broccoli, trimmed sliced stalks (about .5cm thick) and medium florets (keep the 2 cuts separate)
  • Serving suggestion: rice
1) Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornflour, 5g of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornflour with the 80ml broth or water.

2) Heat a large nonstick skillet over high heat. Add 1 tablespoons of the oil and heat. Add the broccoli stems, and stir-fry for 1 min. Add the florets and the remaining garlic, ginger, 30ml of water, and season with pinch of salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

3) Heat the skillet again, and add 2 more tablespoons of oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornflour mixture and bring to a boil to thicken. Add more water 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; serve with rice.

Cook's Note: The garlic and ginger can be chopped together in a mini chopper to save time.

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