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Export 14 ingredients for grocery delivery
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.
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