The workweek is in full swing and Mondays can be hectic. How about a meal that you can put together in less than 45 minutes? This ginger-scented stir-fry is quick and easy to prepare, and also makes your trip to the store an in and out proposition. Serve with white or brown rice and enjoy!
1 lb. chicken breast (boneless skinless), cut into chunks
1 - 2 Tb. sesame oil
1 bunch scallions, chopped
2 Tb. freshly grated ginger
1 Tb. garlic, minced
2 jalapeno or chili peppers, sliced thin
1/4 cup low sodium soy sauce
2/3 cup low sodium chicken broth
2 Tb. Hoisin sauce
1 Tb. honey
2 tsp. corn starch
1 Tb. water or cold broth
4 cups broccoli (fresh or frozen)
Using a small amount of sesame oil, saute the ginger, peppers, garlic and scallions in a sauce pan until aromatic and wilted.
In a small bowl, combine the soy sauce, broth, hoisin, and honey and whisk to combine. Pour this mixture into the sauce pan and bring to a boil.
While you're heating up the sauce, mix the cornstarch with the liquid or broth. Once the sauce comes to a boil, whisk in the cornstarch slurry into the sauce. Boil for one minute. Turn the heat down to medium and allow sauce to simmer.
Meanwhile, in a nonstick wok or skillet, heat some more of the sesame oil. When oil is hot, add the chunks of chicken and brown them on each side. Remove the chicken and set aside, add broccoli to the wok and cook until tender. if you used frozen broccoli, cook and drain off the water. Add the chicken back to the pan, pour sauce over and stir to combine.