{"id":2018,"date":"2019-02-26T13:00:01","date_gmt":"2019-02-26T17:00:01","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2018"},"modified":"2019-02-09T20:53:12","modified_gmt":"2019-02-10T00:53:12","slug":"chicken-and-broccoli-stir-fry","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/02\/26\/chicken-and-broccoli-stir-fry\/","title":{"rendered":"Chicken and Broccoli Stir-Fry"},"content":{"rendered":"<h3 class=\"o-Ingredients__a-Headline\"><span class=\"o-Ingredients__a-HeadlineText\">Ingredients<\/span><\/h3>\n<div class=\"bodyLeft\">\n<section>\n<section class=\"o-Ingredients\">\n<div class=\"o-Ingredients__m-Body\">\n<p class=\"o-Ingredients__a-Ingredient\">1 pound chicken breast (about 2 breasts), cubed<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">3 scallions, whites only, thinly sliced on an angle<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">2 cloves garlic, minced<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1-inch piece peeled fresh ginger, minced<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon soy sauce<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">2 tablespoons sugar<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon, plus 1 teaspoon cornstarch<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 1\/4 teaspoons salt<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon dry sherry<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon dark sesame oil<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">About 1\/3 cup water<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">3 tablespoons vegetable oil<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">3\/4 to 1 teaspoon red chili flakes, optional<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon hoisin sauce<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">Garnish: toasted sesame seeds, optional<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">Serving suggestion: Jasmine rice<\/p>\n<\/div>\n<div class=\"o-Ingredients__m-Footer\"><\/div>\n<div id=\"CCKU-VPLO-TYHX-LNGN\" class=\"whisk-container\"><\/div>\n<\/section>\n<\/section>\n<\/div>\n<div class=\"bodyRight\">\n<header class=\"o-Method__m-Header\">\n<div class=\"o-Method__m-TextWrap\">\n<h3 class=\"o-Method__a-Headline\"><span class=\"o-Method__a-HeadlineText\">Directions<\/span><\/h3>\n<\/div>\n<\/header>\n<div id=\"mod-launch-lead-video-1\" class=\"o-VideoPromo\">\n<div class=\"l-List\">\n<div class=\"m-MediaBlock\">\n<div class=\"m-MediaBlock__m-TextWrap\">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. Mix the remaining cornstarch with 1\/3 cup water.Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1\/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. 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 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; serve with rice.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"\" src=\"https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/fullset\/2004\/5\/14\/0\/bw2c12_chicken_broccoli2.jpg.rend.hgtvcom.966.725.suffix\/1371584021202.jpeg\" width=\"1150\" height=\"864\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1\/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil About [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2018","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2018"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2018\/revisions"}],"predecessor-version":[{"id":2019,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2018\/revisions\/2019"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}