Clean sweep refrigerated foods once a week. Throw out refrigerated foods that should no longer be eaten. Cooked leftovers should be discarded after 4 days; raw poultry and ground meats, 1 to 2 days.
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    Chicken & Broccoli Stir-Fry

    • Level: Easy

    • Total: 27 min

    • Prep: 5 min

    • Inactive: 15 min

    • Cook: 7 min

    • Yield: 4 servings

    Ingredients

    • 2 chicken breast, cubed

    • 3 scallions, whites only, thinly sliced

    • 2 tablespoons sugar

    • 1 tablespoon sesame oil

    • 1 tablespoon dry sherry (raisins)

    • 1 tablespoon soy sauce

    • 2 cloves garlic, minced

    • 1-inch piece peeled fresh ginger, minced

    • 3 teaspoon cornstarch, Kosher salt and freshly ground black pepper

    • About 1/3 cup water, 3 tablespoons vegetable oil

    • 5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)

    • 3/4 to 1 teaspoon red chili flakes, optional, Toasted sesame seeds, for serving, optional

    Directions

    1. In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.

    2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

    3. Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper 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.

    4. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.