• 3 chicken breast halves, boneless skinless
• 1 1/2 tsp minced garlic, divided
• 1 1/2 tsp ginger root, divided
• 2 tbsp soy sauce, low sodium
• 3 tbsp sugar
• 5 tsp cornstarch, divided
• 2 tbsp sherry wine
• 2 tsp sesame seed oil
• 4 cup(s) broccoli
• 1/4 cup(s) scallion(s), thinly sliced
• 2 tbsp canola oil, divided
• 3 tbsp hoisin sauce
1. Lightly pound chicken just to an even thickness and then cut into bite size cubes. Lightly season with salt. Toss chicken with 1 tsp of minced garlic, 1 tsp minced ginger, soy sauce, sugar, 2 tsp corn starch, sherry, and sesame oil. Let marinate for a few minutes up to a few hours.
2. Heat 1 tbsp canola oil in a large skillet over medium high heat. Add broccoli florets and sliced scallions, 1/2 tsp minced garlic, 1/2 tsp minced ginger, a splash of water and a little s&p. Stir fry for 2 - 3 minutes. Remove to bowl.
3. Mix 1/3 cup water with 1 tbsp corn starch and set aside. Heat remaining tbsp of canola oil in skillet over medium high. Add chicken and marinade and cook for about 3 - 4 minutes or until chicken isn't pink on the outside. Add hoisin sauce and broccoli to pan. Stir in corn starch mixture and cook for another minute. Place in large serving bowl.
4. Serve with white rice.