Chicken and Broccoli Stir-fry

Ingredients

• 5 cups broccoli trimmed sliced (keep the 2 cuts separate)
• 1 pound chicken breast cubed ( 2 breasts)
• 1 tablespoon plus 1 teaspoon cornstarch 
• 1 tablespoon sesame oil dark
• 1 tablespoon cooking sherry dry
• 1 inch ginger fresh minced peeled
• 2 cloves garlic minced
• 1 tablespoon hoisin sauce 
• 4 servings serving suggestion: jasmine rice 
• 0.8 teaspoon chili flakes red
• 1.3 teaspoons salt 
• 3  scallions thinly sliced
• 4 servings garnish: sesame seeds toasted
• 1 tablespoon soya sauce 
• 2 tablespoons sugar 
• 3 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes.
3. Mix the remaining cornstarch with 1/3 cup water.
4. Heat a large nonstick skillet over high heat.
5. Add 1 tablespoon of the oil and heat.
6. Add the broccoli stems, and stir-fry for 30 seconds.
7. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes.
8. Transfer to a plate.
9. Get the skillet good and hot again, and then heat 2 more tablespoons oil.
10. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.
11. 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.
12. Add more water if need 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 and garnish with sesame seeds; serve with rice.