The reason I really like this meal is because it’s an easy weeknight meal, and by making it homemade – it is fully customizable (no MSG, extra broccoli…etc) I look at ginger, garlic and scallion as the “mirepoix” of Asian cookery. Mirepoix just means a flavor base – usually onions, carrots and celery, but can vary widely depending on the cuisine. Here, the flavor base will perfume your kitchen with the smell of a wok.
This is an adaptaion of the food network’s recipe.
1.5 pound chicken breast
- 4 scallions, whites for marinade – green for garnish
- 3 garlic cloves, minced
- 2 inches of ginger, minced
- 2 Tablespoons of light soy sauce
- 2 Tablespoons of honey
- 1 Tablespoon of cornstarch
- 1 teaspoon of salt
- 2 Tablespoons of sherry wine
- 2 Tablespoons of toasted sesame oil
- 2 heads of broccoli, florets only
- Red chili flakes, to taste
- 1-2 Tablespoons of hoisin sauce
Tip: slice your chicken in strips first and then on the bias (on an angle). I find that slicing them this way instead of cubing is better for browning the chicken and also helps keep them moist and tender!
- Slice chicken and season lightly with salt. In a bowl, mix all ingredients except hoisin, broccoli and chili flakes. Pour this marinade over chicken and allow to soak for 15 minutes.
- Meanwhile, cook your Jasmine rice. Heat a skillet with oil and saute broccoli with chili flakes until bright green – then remove and reserve. (Add a little water if necessary to prevent burning)
- Get the skillet hot again and add the chicken and allow to brown on all sides and to cook through. Add hoisin sauce, return broccoli to pan and heat through.
- Garnish jasmine rice with scallion greens and serve with chicken and broccoli.
