I make a lot of rice. So much so, that while at the market last week, I passed by some insane endcap display with 50 pound bags of rice stacked on top of each other, and actually considered buying one. I even did the math in my head to see if it would be a better deal.
Curious to see how many other people feel about the grain, I asked everyone on Facebook if it would be easier to give up rice or potatoes. In the end, it was about a 50/50 split. I obviously chose rice. Without blinking. (However, let it be known that I have long mourned the loss of potatoes in my life, and I cannot wait for my kids to get on board. Who ever heard of a kid not liking potatoes?! They’re not normal.)
Anyway, do I love rice because I love a good stir-fry, or do I love a good stir-fry because I love rice? Chicken and the egg… regardless, I am a sucker for a good stir-fry. Especially when it includes soy sauce, oyster sauce, garlic, and wine – which almost always screams success.
For me, deciding to make this was a no brainer, since all these ingredients are staples in my house. Including a 50 pound bag of rice.
Chicken and Broccoli Stir Fry
Prep time: 20 minutes
Cook time: 15 minutes
• 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 scallions chopped, whites and greens parts separated
• 4 cloves garlic minced, divided
• 1 1/2-inch piece peeled fresh ginger minced, divided
• 2 tablespoons soy sauce
• 2 tablespoons raw sugar
• 1/2 tablespoon + 1 1/2 tablespoons cornstarch
• 1/2 tablespoon + 1/4 teaspoon Kosher salt
• 2 tablespoons xiaoxing wine (or dry sherry)
• 2 tablespoons dark sesame oil
• 1/2 cup water
• 4 tablespoons vegetable oil
• 2 medium heads broccoli, chopped into florets
• 1 teaspoon chili garlic sauce
• 2 tablespoons oyster sauce
In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon Kosher salt, xiaoxing wine, and sesame oil. Marinate at room temperature for 15 minutes.
In a small bowl, mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.
Heat 2 tablespoons oil in a large nonstick skillet or wok over high heat. Add the broccoli and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon salt and chili garlic sauce. Stir-fry until the broccoli is bright green and tender-crisp, about 4 minutes, adding a tablespoon of water to prevent sticking. Transfer to a plate.
Pour another 2 tablespoons oil in the pan and add the chicken mixture. Stir continuously until the chicken is brown and cooked through, 5-6 minutes. Add the oyster sauce, stir, then 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 a couple more tablespoons of water to make a bit more sauce, if desired.) Remove from heat and toss in the chopped scallion greens.
Serve over white rice.
(slightly adapted from another Alosha’s Kitchen winner)