Spicy Hoisin Chicken & Broccoli with Garlic Rice
2 Boneless, Skinless Chicken Breasts
½ Cup Jasmine Rice
2 Cloves Garlic
½ Pound Broccoli
2 Tablespoons Rice Flour
2 Tablespoons Rice Vinegar
1½ Tablespoons Hoisin Sauce
1 1-Inch Piece Ginger
1 Tablespoon Sesame Oil
1 Tablespoon Sambal Oelek
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut the broccoli into bite-sized florets. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl.
In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the garlic and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the ginger and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Wipe out the pan.
While the rice continues to cook, season the chopped chicken with salt and pepper; toss to coat. Add the flour; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken (shaking off any excess flour before adding) in a single, even layer. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned.
To the pan, add the cooked broccoli, sesame oil, hoisin sauce, vinegar, white bottom of the scallion, ¼ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.
Divide the garlic rice and finished stir-fry between 2 dishes. Garnish with the green top of the scallion. Enjoy!