Chicken and Broccoli Stir Fry
  • 2-3 pounds chicken breast, cubed
  • 3 scallions, chopped (reserve a little for garnish)
  • 6 cloves garlic, minced
  • 4 tablespoon Tamari or soy sauce (divided) (I use gluten free tamari)
  • 1 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1¼ teaspoons salt
  • 2 tablespoons dark sesame oil
  • About ⅓ cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 2 tablespoon hoisin sauce
  1. Toss the chicken with the scallions, soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt and the sesame oil. Marinate at room temp 15 minutes.
  2. Mix the remaining cornstarch with ⅓ cup water to make a slurry.
  3. Heat a large nonstick pot/wok or skillet over high heat.
  4. Add 1 tablespoon of the oil and heat.
  5. Add the broccoli and stir-fry for 30 seconds. Add garlic.
  6. Add 2 tablespoons of water and sprinkle on ¼ teaspoon salt.
  7. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  8. Get the skillet hot again and then heat 2 more tablespoons oil.
  9. Add the chicken and stir-fry until the chicken gets a bit brown, 3 mins.
  10. Add the hoisin sauce and return the broccoli to the pan.
  11. Toss!
  12. Add slurry and bring to a boil.
  13. If too thick, add a bit more water.
  14. Taste and add salt if needed.
  15. Serve over rice with scallions to garnish.
Recipe by Hugs and Cookies XOXO at