CHICKEN BREAST

CHICKEN BREAST

INGREDIENTS

• a chicken breast 
• 3 chives
• 2 cloves of garlic
• 1 peeled piece of fresh ginger
• 1 tablespoon of soy sauce
• 2 tablespoons of sugar
• 1 tablespoon plus 1 teaspoon of cornstarch
• 1 1/4 teaspoons of salt
• 1 tablespoon of dry sherry 
• 1 tablespoon of dark sesame oil
• About 1/3 cup of water
• 3 tablespoons of vegetable oil
• 5 to 6 cups of broccoli
• 3/4 to 1 teaspoon of red chili flakes 
• 1 tablespoon of hoisin sauce

DIRECTIONS

In a  medium bowl toss the chicken with the chives about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of cornstrach, 1 teaspoon of the salt, the sherry and the sesame oil. Marinate at room temeprature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems and fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water and season with 1/4 teaspoon salt and pepper. Fry the broccoli is bright green but still crisp about 2 minutes. Transfer to a plate.

On the skillet heat 2 more tablespoons oil. Add chicken and chili flakes. Fry until the chicken loses its raw color and gets a little brown. Add the hoisin sauce return the broccoli to the pan and toss. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if you need to thin the sauce. Taste and season with salt and pepper. Serve with rice. 

Enjoy! :)