Cal's Hoisin Chicken & Broccoli

"This is a traditional style Chinese recipe that has a few steps, but I think it is fairly easy to make. Try switching this recipe up by substituting either pork or beef I really enjoy serving this over garlic-fried Soba noodles; however the traditional accompaniment would be white rice. For a lighter meal (though not as flavorful, try baking the chicken on a sheet tray -- just spritz both the chicken and tray with the olive oil from a spray bottle, and bake @ about 350f until golden brown, about 15 minutes."
photo by Chef Michael Callah photo by Chef Michael Callah
photo by Chef Michael Callah
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  • Cut chicken into bite-size pieces.
  • Cut off broccoli flowerets,.
  • peal and julienne carrots and broccoli stalks.
  • rough chop onion.
  • crush or flatten garlic and ginger with the flat side of your chef knife.
  • Combine 3/4 cup corn starch with salt in a mixing bowl.
  • Add chicken to corn starch mixture, mixing by hand until coated evenly.
  • In a large frying pan on high heat add olive oil.
  • Sauté garlic and ginger until golden brown, but not burnt.
  • Discard garlic and ginger.
  • Add additional olive oil if necessary.
  • Fry chicken until golden brown (don't overload your pan).
  • Remove chicken and drain on paper towels (keep oil in pan).
  • In a small sauce pan heat chicken stock and Hoisin sauce.
  • before sauce comes to a boil whisk in a tablespoon of corn starch.
  • continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
  • Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side).
  • add sauce to cover and serve.

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