Cal'S Hoisin Chicken & Broccoli

• 1 lb boneless skinless chicken breast
• 1 lb broccoli
• 1 carrot, large
• 1 onion
• 2 garlic cloves
• 1 ounce ginger
• 2 cups chicken stock
• 1 cup cornstarch, divided
• 2 tablespoons hoisin sauce
• 4 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• salt & pepper

1. Cut chicken into bite-size pieces.
2. Cut off broccoli flowerets,.
3. peal and julienne carrots and broccoli stalks.
4. rough chop onion.
5. crush or flatten garlic and ginger with the flat side of your chef knife.
6. Combine 3/4 cup corn starch with salt in a mixing bowl.
7. Add chicken to corn starch mixture, mixing by hand until coated evenly.
8. In a large frying pan on high heat add olive oil.
9. Saute garlic and ginger until golden brown, but not burnt.
10. Discard garlic and ginger.
11. Add additional olive oil if necessary.
12. Fry chicken until golden brown (don't overload your pan).
13. Remove chicken and drain on paper towels (keep oil in pan).
14. In a small sauce pan heat chicken stock and Hoisin sauce.
15. before sauce comes to a boil whisk in a tablespoon of corn starch.
16. continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
17. Saute vegetables until they are to your liking (I prefer them a bit on the crunchy side).
18. add sauce to cover and serve.

chicken breast, broccoli, carrot, onion, garlic, ginger, chicken stock, cornstarch, hoisin sauce, extra virgin olive oil, salt, pepper, salt

Taken from www.food.com/recipe/cals-hoisin-chicken-broccoli-421127 (may not work)