Spicy Stir-Fried Sesame Chicken with Broccoli

Velvet Chicken Marinade

1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 pound boneless, skinless chicken breasts cut into stir fry pieces

Combine soy sauce, sherry and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 2 hours.

1 tablespoon sesame oil
2 tablespoons cornstarch
1 tablespoon flour
1 tablespoon white sesame seeds

Mix sesame oil, cornstarch, flour and sesame seeds in medium bowl until smooth. Drain chicken. Toss chicken in cornstarch/flour mixture until evenly coated.

Stir-Fry

1/2 cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons Asian chili sauce – Sriracha
1 tablespoon sugar
1 tablespoon toasted white sesame seeds
2 teaspoons toasted sesame oil
3 medium cloves garlic, minced
1 teaspoon minced fresh ginger or 1 teaspoon dry granulated ginger
peanut oil or vegetable oil
broccoli florets

Whisk chicken broth, soy sauce, sherry, Sriracha, sugar, cornstarch, 2 teaspoons sesame seeds, sesame oil and 1 teaspoon garlic in small bowl to combine; set aside. Combine remaining garlic, ginger and 1 teaspoon oil in small bowl; set aside.

Heat 2 teaspoons peanut oil in 12 inch nonstick skillet over high heat until smoking; ad half of chicken to skillet in flat, even layer. Cook without stirring, but gently separating pieces until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.

Add 1 tablespoon peanut oil to now empty skillet; heat until just smoking. Add broccoli and cook, stirring occasionally, 1 minute. Push broccoli to side of skillet to clear center; add garlic and ginger to vegetables. Continue to stir-fry about 30 seconds longer; return chicken to skillet. Whisk sauce to recombine, then add to skillet; reduce heat to medium and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to serving platter and sprinkle with remaining sesame seeds. Serve immediately over Nishiki Sushi rice.

— adapted from Cook’s Illustrated —