Chicken and Broccoli Stir Fry

1 pound chicken breast
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-ince piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon + I teaspoon cornstarch
1 ¼ teaspoon salt
1 tablespoon dark sesame oil
approx. 1/3 cup water
3 tablespoons vegetable oil
5-6 cups broccoli, trimmed sliced stalks and med. Florets (separate)
¾-1 teaspoon chili flakes
1 tablespoon hoisin sauce

In a medium bowl, toss chicken with scallion whites, half of the garlic and ginger, soy sauce, sugar, 1 teaspoon cornstarch, I teaspoon salt, and sesame oil. Marinate at room temperature for 15 minutes. Mix remaining cornstarch with 1/3 cup of water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add broccoli stems and stir-fry for 30 seconds. Add florets and remaining garlic, ginger, 2 tablespoons water, and season with ¼ teaspoon salt, and pepper. Stir-fry until broccoli is bright green, but still crisp, about 2 min. Transfer to plate.

Heat skillet again, add 2 tablespoons oil. Add chicken and chili flakes, if using. Stir-fry until chicken loses color and gets a little brown, about 3 min. Add hoisin sauce, return broccoli to pan and toss to heat through. Stir in reserved cornstarch mixture and bring to a boil to thicken. Add more water to thin sauce if necessary. Taste and season with salt and pepper, if you like. Mound stir-fry on a serving platter or divide among 4 plates, serve with rice.

NOTE: I use 3 crowns of broccoli, just the florets, and add 1 to 2 spoonfuls of chili garlic sauce for heat.