Chicken and Broccoli

With Christmas break coming up, I have no intention of going to the store and buying more food for the next 3 days.  Luckily, I’ve really been in the mood for stir-fry lately, and making this dish involved simply buying a package of broccoli florets.  I could deal with that.

Ingredients (makes 3 servings):

1 large chicken breast, cubed

2 cloves garlic, minced and divided

1 tbsp ground ginger; divided

2 tbsp soy sauce

1 tbsp corn starch and 1 tsp cornstarch; divided

1 tsp salt

1 tbsp sesame oil

about 1/3 cup water

3 tbsp vegetable oil; divided

2-3 cups broccoli florets

1/2 an onion, chopped

3/4 tsp red pepper flakes (optional)

1 tbsp fish sauce

Directions:

1. In a medium bowl, toss the chicken with 1 clove garlic, 1/2 tbsp ginger, soy sauce, 1 tsp cornstarch, 1 tsp salt, and sesame oil.  Marinate at room temperature for 15 minutes.

2. Combine the remaining cornstarch with 1/3 cup water.

3. Heat 1 tbsp oil in a wok or large skillet over high heat.  Add broccoli, garlic, ginger, onions, and 2 tbsp of water.  Stir-fry for about 2 minutes, until the broccoli is bright green, but still crisp.  Transfer to a plate.

4. Heat the skillet and again and add remaining 2 tbsp oil.  Add the chicken and optional chili flakes.  Stir-fry until chicken starts to brown, about 3 minutes.  Add the fish sauce and return the broccoli to the pan; toss to heat through.  Stir in the reserved cornstarch mixture and bring to a boil to thicken.  Taste and season with salt and pepper.

5. Serve over rice.