Foody Friday: Broccoli

Erm, foody Sunday?  Sorry for the delay.  It’s been that kind of week.

Spicy Chicken, Broccoli and Bok Choi Stir-Fry
Adapted from this recipe in Cooks Illustrated Mar/Apr 03.  Some day I’d like to make the noodle cakes from the original recipe!
4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed of all visible fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1/2 inch strips
2 1/2 Tb. soy sauce
2 1/2 Tb. dry sherry
1/4 cup hoisin sauce
1 Tb. Aisan chili garlic sauce
4 Tb. vegetable oil (I only used about 1 1/2 Tb, total)
1 small head bok choy (about 1 lb.), stalks and greens separated, stalks cut crosswise into 1/4 inch slices and greens cut into 1/2 inch strips
Broccoli cut into bite sized pieces
1 Tb. minced fresh ginger

1.  Combine chicken, 1 Tb. soy sauce, and 1 Tb. sherry in small bowl; set aside to marinate. Mix together hoisin, chili sauce, and the remaining 1 1/2 Tb. each soy sauce and sherry in a small bowl, set aside while you chop other ingredients.
2.  Add oil to a skillet; heat until just beginning to smoke. Pour off excess liquid from chicken, add chicken to skillet. Stir fry until just cooked, about 2 minutes. Transfer to small bowl, set aside.
3.  Add more oil to skillet; heat until just beginning to smoke. Add bok choy stalks and broccoli, stir fry one minute. Clear center of pan, add ginger (I also added 2 cloves of garlic at this point) , cook 10-20 seconds until fragrant, then stir stalks & ginger together, cook until stalks are tender-crisp, about 20 seconds longer. Stir in bok choy greens, chicken and hoisin mixture; cook until greens are wilted and ingredients are coated with sauce, about 30 seconds.
Serve with rice.  Yum.

Broccoli Slaw

Makes about six cups of slaw