Chicken and Broccoli Stirfry

Ingredients

• 1/4 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon ground fresh chili paste (Sambal)
• 2 tablespoons cornstarch, divided
• 1 pound chicken breast cut into 1 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound broccoli crowns
• 1 teaspoon garlic, minced
• flax seed or sesame seed for garnishing (optional)
• green onion or scallions for garnishing (optional)

Directions

1. In a medium bowl combine chicken stock, soy sauce, tomato paste, hoisin sauce, rice vinegar, brown sugar, ginger, chili paste and 1 tablespoon cornstarch. Stir until blended and set aside.
2. Generously spray a large skillet or wok with non-stick cooking spray. Toss chicken with remaining 1 tablespoon cornstarch, salt and pepper. Add coated chicken to skillet and cook over medium heat, stirring frequently until chicken is cooked, no longer pink in the center and juices run clear, about 7-10 minutes.
3. Add broccoli and garlic and cook until broccoli is slightly tender, about 3-4 minutes. Stir in sauce, reduce heat to low and cook until sauce is heated, about 2 minutes. Remove from heat. Garnish with sesame seed and/or scallions and serve.