2 skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock
Method
Begin by steaming the broccoli over an inch of boiling water for approximately 5 minutes, until it is tender yet retains a slight crunch.
In a skillet set to medium heat, add oil and sauté diced chicken, chopped green onions, and minced garlic until the chicken is fully cooked and no longer pink.
Incorporate hoisin sauce, chili paste, and soy sauce into the skillet. Add ginger, crushed red pepper, salt, and black pepper to taste. Pour in chicken stock and let it simmer for about 2 minutes.
Gently fold in the steamed broccoli, ensuring it is well coated with the flavorful sauce.
