Chinese Chicken and Broccoli

This recipe was found at annieseats.com. Corey thought it was spicy. I didn't think it was spicy, just a different flavor then we are used to. It is a quick stir fry type recipe. Therefore, prep all your ingredients before turn on your pan. A couple of the ingredients are unusual for my pantry, so I got them after finding a few recipes that I could use them in so they wouldn't get wasted. The recipe calls for broccoli florets, I used chopped broccoli instead. In case you are not familiar with the difference, florets are a larger cut. Chopped is a fairly tiny cut. Don't think you need a wok for this recipe, a large skillet works fine.

Chinese Chicken and Broccoli

1 Tbsp peanut oil
1 1/2 tsp sesame oil
2 boneless, skinless chicken breasts, cut into bite sized pieces
4 cloves garlic, finely minced
1 tsp grated fresh ginger
1/4 to 1/2 tsp red pepper flakes
4 cups broccoli florets
6 Tbsp chicken broth
2 Tbsp oyster sauce
1 Tbsp hoisin sauce
4 Tbsp soy sauce
1 1/2 tsp cornstarch
3 scallions, chopped
sesame seeds for garnish (optional)

Heat half the peanut oil and sesame oil in large skillet or wok over medium heat. Add chicken and saute until golden brown and cooked through. Transfer to a bowl using slotted spoon and cover with foil to keep warm. Add remaining oil to pan. Add garlic and ginger, saute until fragrant, about 30 seconds. Add red pepper flakes and broccoli. Pour in about half the chicken broth, it should steam and boil quickly. Cook until broccoli is tender. Add the oyster and hoisin sauces. In a small bowl whisk soy sauce and cornstarch, add to pan. Stir in rest of chicken broth. Put chicken back in pan. Cook about 2 to 3 minutes. Remove from heat, stir in scallions.

**I did not have scallions. I used about half a small onion, chopped pretty small. I added it when I added the garlic and ginger.