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Chicken and Broccoli Stir Fry

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Ingredients
  

  • 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
  • 1 ΒΌ teaspoons salt
  • 2 tablespoons dark sesame oil
  • About 1/3 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

Instructions
 

  • 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.
  • Mix the remaining cornstarch with 1/3 cup water to make a slurry.
  • Heat a large nonstick pot/wok or skillet over high heat.
  • Add 1 tablespoon of the oil and heat.
  • Add the broccoli and stir-fry for 30 seconds. Add garlic.
  • Add 2 tablespoons of water and sprinkle on 1/4 teaspoon salt.
  • Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet hot again and then heat 2 more tablespoons oil.
  • Add the chicken and stir-fry until the chicken gets a bit brown, 3 mins.
  • Add the hoisin sauce and return the broccoli to the pan.
  • Toss!
  • Add slurry and bring to a boil.
  • If too thick, add a bit more water.
  • Taste and add salt if needed.
  • Serve over rice with scallions to garnish.