Chicken and Broccoli Stir-fry

Chicken Broccoli Stir-fry

Sometimes dinner ideas are born from what you have in the refrigerator.  Simply see what’s there and then conduct a google search.  This past Friday,  I didn’t plan too well and overbought for what I needed.  I found myself with an extra large package of chicken cutlets, and a huge bag of broccoli florets.  So I searched online for a chicken and broccoli dish.  No problem.  A gazillion recipes available.  The stir fry from the Food Network Kitchen seemed the easiest, and although not my typical Friday night dinner fare, it was different enough to excite the natives.  And it made a ton, so I warned them it would appear again and again on the table this week for dinner!  I happened to have a package of udon noodles on hand, so I added them into the stir fry, but you can always serve separately, or with rice, alongside.

Chicken and Broccoli Stir-fry (adapted from the Food Network Kitchen)

(Serves 6)

6 chicken breasts, cubed

1 bunch scallions, white and green, thinly sliced

2 cloves garlic, minced or 2 frozen cubes

3 Tbsp. soy sauce

1 1/2 inches fresh ginger, peeled and minced, or 3 frozen cubes

2 Tbsp. sugar

2 Tbsp. corn starch

1 tsp. salt

3 Tbsp. dry sherry

2 Tbsp. toasted sesame oil

1 C. water mixed with 2 Tbsp. corn starch

8 C. broccoli florets (no need to be exact!)

3-4 Tbsp. oil

1/2 tsp. red pepper flakes, optional

3 Tbsp. hoisin sauce, or more, if desired

Toasted sesame seeds to garnish

8 oz. Udon noodles

In a large bowl, combine scallions,  garlic, soy sauce, ginger, sugar, corn starch, salt, sherry, and sesame oil.  Add cubed chicken to bowl, and stir well.  Set aside to marinate for 15 minutes.  Heat 2 tablespoons of the oil in a large skillet, and add broccoli.  Don’t overcrowd the pan.  If your pan isn’t big enough to accommodate all the broccoli, fry it in batches.  Stir fry the broccoli for 2 minutes, until bright green, but still crisp.  Transfer to a bowl.  Heat the skillet again and add 2 tablespoons oil.  Add the chicken cubes (don’t overcrowd the pan – fry in batches) and red pepper, and stir fry for 3-4 minutes, or until the chicken is cooked through (you can check it by cutting into a piece and making sure it is no longer pink inside). Add the hoisin sauce.  Stir in enough of the water/cornstarch to make a sauce.  (You can add more hoisin sauce and dilute with the water/cornstarch if you want more sauce.) Bring water to a boil and allow to thicken.  Pour chicken and sauce over broccoli.  Prepare the udon noodles as instructed on the package. Drain noodles and combine with the chicken and broccoli. Add toasted sesame seeds and enjoy!