Recipe: Hoisin Chicken and Broccoli Stir-Fry (serves 3)

HOISIN CHICKEN AND BROCCOLI STIR-FRY

1 teaspoon soy sauce
1 teaspoon honey
3 tablespoons hoisin sauce
2 tablespoons sherry
1 teaspoon finely grated fresh ginger
1/2 pound skinless, boneless chicken breast, cut into small, thin strips
1 pound broccoli
1 teaspoon peanut or canola oil
6 scallions, cut diagonally into 1/2-inch pieces
2 tablespoons water
2 teaspoons cornstarch

Whisk together the soy sauce, honey, hoisin, sherry, and ginger in a bowl. Put 2 tablespoons of this sauce in with the chicken and reserve the rest. Toss the chicken to coat it thoroughly. Set aside.

Trim the broccoli into florets. Peel the stems and slice. Briefly steam or microwave the broccoli until it turns bright green. Set aside.

Heat a nonstick wok or large saute pan over high heat. Add the oil. Quickly cook the scallions.

Stir the chicken into the wok. Toss constantly until all sides whiten.

Stir in the broccoli and the hoisin marinade.

In a small bowl, mix the water and cornstarch, then pour it into the wok. Stir and cook over high heat until the sauce thickens.

Makes 3 servings
Source: 1,000 Lowfat Recipes by Terry Blonder Golson