In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes or in the refrigerator for up to 6 hours. Mix the remaining cornstarch with 1/3 cup chicken broth.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli and the carrots, and stir-fry and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper add the. Stir-fry until the broccoli is bright green but still crisp, about 1 minute. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add the cashews and remaining green onions. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds if desired; serve with rice.
I made quite a few changes to the original recipe. I only included 1T sugar I thought 2 would be too sweet. I added about 1/4c shredded carrots with the broccolli, for color and flavor and I added about 1/4 c cashews. I also used chicken broth instead of water. I think this adds more flavor. The nuts were a fantastic addition. They could be used instead of the sesame seeds. I also added some additional green onions, I like them and since the greens wern't used in the maranade I hate to not use them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (434g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (40%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 65.9mg||20 %|
|Sodium 4117.1mg||142 %|
|Potassium 902.6mg||24 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 17.1g|
|Protein 38.1g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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What would you serve with this? Link in another recipe
Chelsea925A nice basic stir fry. I add more veggies and try to use less of the salty or sugar ingredients just to be healthier. But it was good!!!1y ago
IautopicassoPretty average stir fry. Tasted good. I might add a few more cloves of garlic next time.3y ago
StrappingReally good meal, the whole family loved it3y ago
Chelsea925It was great. The portions are large. I used a red bell pepper instead of carrots and used about a cup of broccoli instead of 4 cups to keep the carbs down. It's a great recipe and if you want it to be lower in carbs and fat it's easy to do.3y ago
Rosemary83Will not be ordering Chinese take out any more! It's very salty - ill be looking for less salty ways of cooking next time.4y ago
CoffeemateWe really enjoyed this meal. I made a few changes, vegetarian chicken pieces, veggie broth instead of chicken, no sherry no carrots and one less spoonful of oil. Will make again,4y ago
angelavangelaAdded mushrooms and it was delicious! Will make again.4y ago
toddbiskeAwesome! My kids loved it.6y ago
VNCOOKSMy husband and I loved this dish. I did make a few additions to it. I added sweet red pepper,baby bok choy, 1/2 of a sweet onion, sliced celery, and water chestnuts. I reduced the red pepper flakes to 1/2 tsp and increased the green onions adding some at the end of the cooking. I used my own flavored oil to stir fry. I steep garlic, red pepper flakes and ginger in vegetable oil to use for any wok recipe I use. I served it with fried rice. Next time I'm going to add baby corn as well. We will be making this again and again. Yum!!!7y ago