Ingredients
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1/3 cup dry sherry
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3 tablespoons Japanese soy sauce, plus more if needed (shoyu or tamari)
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2 tablespoons seasoned rice vinegar (can use 2 tbsp plain rice vinegar plus 1/2 tsp white sugar)
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1 tablespoon Dijon mustard (whole-grain is nice)
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1 tablespoon fresh ginger, grated
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2 large garlic cloves, minced
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1 tablespoon toasted sesame oil
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1 teaspoon molasses or 1 teaspoon dark brown sugar
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon ground star anise or 1/4 teaspoon Chinese five spice powder
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1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts
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1 bunch broccoli
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1 tablespoon peanut oil or 1 tablespoon canola oil
Instructions
- First make the sauce:.
- In a bowl, combine the sherry, soy sauce, vinegar, mustard, ginger, garlic, sesame oil, molasses and red pepper flakes.
- Slice the chicken into thin strips along the grain and place them in a small bowl. Add 3 tablespoons of the sauce and toss the chicken to coat. Set aside.
- Cut the broccoli florets from the stalks. Reserve the stalks for another purpose. Cut the florets into small pieces about 1 1/2 inches across the top.
- Heat a large wok or skillet over high heat. Add the peanut oil and swirl to coat the surface. Add the broccoli and stir-fry for 30 seconds.
- Stir in the chicken, water chestnuts, cooked barley, and remaining sauce. Cook uncovered, stirring frequently, until the chicken is cooked 3 to 4 minutes.
- Stir in sesame seeds and scallion greens. Add more soy sauce, if needed.
- Chenin Blanc is the recommended wine to drink with this dish.
- Option:.
- Vegetarian Brown Rice and Tofu Stir-Fry:.
- Instead of chicken, use 1 pound Asian-style baked tofu, cut into cubes.
- Cook for only 1 minute before adding the sesame seeds.