6 scallions, whites only, thinly sliced on an angle
4 cloves garlic, minced
2 -inch piece peeled fresh ginger, minced
2 tablespoon soy sauce
4 tablespoons sugar
2 tablespoon, plus 2 teaspoon cornstarch
2 1/2 teaspoons salt
2 tablespoon sesame oil
About 2/3 cup water
6 tablespoons vegetable oil
9 to 10 cups broccoli, peeled and sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
5 tablespoon hoisin sauce
Directions:
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 2 teaspoon of the cornstarch, 2 teaspoon of the salt, and the sesame oil. Marinate at room temperature for 15-30 minutes (The chicken is marinating while prepping the broccoli). The remaining cornstarch will be mixed with 2/3 cup water.
Heat a large nonstick skillet over high heat. Add 2 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds.
Add the florets and the remaining garlic, ginger, 4 tablespoons of water, and season with 1/2 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, 2 - 4 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil.
Add the chicken and chili flakes if using.
Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.
Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken.
Add more water if need to thin the sauce, if necessary.