Step 1

In a medium bowl, toss the chicken with the scallion whites, the sugar, the sesame oil, the sherry, the soy sauce, 1/2 of the garlic, 1 teaspoon of the cornstarch, the salt, and the pepper.

Step 2

Allow the chicken to marinate at room temperature for 15 minutes.

Step 3

While the chicken marinates, in a small bowl, mix the remaining cornstarch and 1/3 cup of the water together and reserve.

Step 4

In large nonstick skillet over high heat, heat 1 tablespoon of the oil.

Step 5

Add the broccoli stems to the oil and stir-fry for 30 seconds.

Step 6

Add the florets, the remaining garlic, the ginger, the remaining water, the salt, and the black pepper to the broccoli stem mixture and stir-fry until the broccoli is bright green but still crisp, about 2 minutes.

Step 7

Transfer the broccoli mixture to a plate.

Step 8

To the same skillet, add the remaining oil, the marinated chicken, and the red chili flakes and stir-fry until the chicken loses its raw color and starts to brown, about 3 minutes.

Step 9

Add the hoisin sauce and the broccoli mixture into the skillet with the chicken mixture. Toss to heat through.

Step 10

Stir the reserved cornstarch mixture into the stir-fry mixture.

Step 11

Bring the stir-fry mixture to a boil and cook until the sauce has thickened. If the sauce needs to be thinner, add more of the water.

Step 12

Taste the stir-fry and season with the salt and the pepper, if needed.

Step 13

Divide the rice among 4 plates, top with the stir-fry, and sprinkle with the sesame seeds.

Step 14

Serve.