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This is one of the first recipes I ever created, and now I’ve been making it for years. It’s easily adaptable: any vegetable can be used instead of the broccoli, and you can substitute the chicken with beef if you prefer. For easy cleanup and to add some fun, serve it with rice in Chinese takeout containers. There’s never any left over.
2 pounds boneless, skinless chicken, cut in strips
2 tablespoons cornstarch
1/4 cup Gefen Canola Oil
2 cups broccoli florets, frozen, such as Beleaves, (defrosted and dried well) or fresh
2 tablespoons toasted Gefen Sesame Seeds (optional)
1 cups water
1/4 cup sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon garlic powder
1 teaspoon fresh chopped ginger or 2 cubes Gefen Frozen Ginger
white rice, such as Heaven and Earth
Place the chicken and cornstarch in a zip-top plastic bag. Seal and shake until the chicken is lightly coated. Set aside.
Prepare the sauce: In a small bowl, whisk together the water, sugar, soy sauce, hoisin sauce, garlic powder, and ginger. Set aside.
In a large skillet with sides that are three inches tall, heat the oil over medium-high heat. Add the chicken and cook until brown, about three to four minutes. Flip and cook on the second side until brown, another two to three minutes.
Add broccoli and cook for two minutes. Add the sauce and stir well. Reduce the heat to medium-low and cook until the sauce is slightly thickened and the chicken and broccoli are cooked through, about five more minutes. Top with sesame seeds (if using) and serve over rice.
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