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Export 13 ingredients for grocery delivery
Step 1
In a medium bowl, toss together the chicken, half the garlic and half the ginger, the 2 tablespoons soy sauce, 1/2 tablespoon coarse salt, Shaoxing wine, and sesame oil. Set aside.
Step 2
Warm 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, onion, chili garlic sauce, the remaining garlic, ginger, 1/4 teaspoon coarse salt, and 1/4 cup water.
Step 3
Stir-fry until the onions have softened and the broccoli is bright green and crisp-tender, about 4 minutes, adding a tablespoon of water to prevent sticking, if necessary. Transfer to a bowl.
Step 4
Pour the remaining 2 tablespoons vegetable oil in the skillet; add the chicken mixture. Stir continuously until the chicken is brown and cooked through, about 6 minutes.
Step 5
Add in the brown sugar and mix through.
Step 6
Return the cooked vegetables to the skillet and toss to heat through.
Step 7
In a small bowl, whisk together the cornstarch and 1/3 cup water; stir it into the skillet, bring to a boil to thicken (add a couple more tablespoons of water to make a bit more sauce, if desired.)
Step 8
Remove from heat and toss in the diced scallions. Serve over cooked white rice.