Stir-fry with chicken and broccoli

Ingredients:

• 2 chicken breasts, diced (about 220g each)
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 2 cloves garlic, finely chopped
• 2.5 cm peeled ginger root, finely chopped
• 2 tablespoons of sugar
• 1 tbsp dark sesame oil
• 1 tbsp. l. dry sherry
• 1 tbsp soy sauce
• 1 tbsp + 1 tsp cornstarch
• 3 tablespoons of vegetable oil
• 6 cups broccoli florets
• 1 tbsp hoisin sauce
• Toasted sesame seeds and boiled jasmine rice, for serving

Preparation:

1. In a medium bowl, combine the chicken with the white part of the green onion, half the garlic and half the ginger, sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch, and 1 teaspoon salt. Let marinate for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water.
2. In a large nonstick skillet, heat 1 tablespoon vegetable oil over high heat. Once the oil begins to smoke, add the broccoli, remaining garlic and ginger, and 2 tablespoons water. Sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp, about 2 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons vegetable oil to the skillet and, once it begins to smoke, add the marinated chicken and cook, stirring constantly, until the chicken begins to brown, about 3 minutes.
4. Return the broccoli to the pan along with the hoisin sauce and toss thoroughly. Stir the reserved cornstarch mixture thoroughly and add it to the pan. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove from the heat and stir in the green onions. Sprinkle with toasted sesame seeds and serve with rice.