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- 1/3 cup hoisin sauce
- 2 tsp sesame oil
- 1/3 cup red wine
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp corn starch
- ½ tsp ground ginger
- 1-1½ lbs boneless chicken breast (or London Broil)
- a few tbsp vegetable oil
- 2 cloves of garlic
- 1 lb fresh or frozen broccoli florets
- Salt & pepper to taste
- Dried minced garlic (optional)
- Slice your chicken or beef into thin strips. Hint: this is easier to do when the meat is still slightly frozen. You will get cleaner, thinner cuts
- Whisk together the hoisin sauce, sesame oil, wine, soy sauce, sugar, cornstarch, and ginger in a bowl. Stir until well combined.
- Place the chicken (or steak) pieces into a shallow bowl, pour the sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Coat your wok or pan with vegetable oil and heat over medium-high heat. Crush your garlic cloves (keep them whole, just opened) and cook in the oil for a minute or so to flavor the oil, then remove and discard.
- Stir in the broccoli, season with salt & pepper and dried minced garlic (if you choose) and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli and set aside.
- Pour a little more oil into the wok, if needed, and stir and toss the chicken (or beef) with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
- Serve over rice