Who needs take-out when you can have this quick chicken and broccoli stir-fry on your table in minutes? Toss fresh broccoli and tender white meat chicken in a light brown sauce for weeknight magic.
Swirl the oil and add the onions and garlic. Saute until just golden, about 3 mins, stirring frequently.
Toss the chicken with cornstarch until fully coated. (I like to shake it in a sealed ziploc bag.)
Add the chicken to the wok and cook until just opaque and golden, 5-8 mins, stirring constantly.
Deglaze the pan with the white wine. Cook for a minute before adding the light brown sugar, hoisin sauce, soy sauce, chicken stock, and red pepper flakes. Season with salt and pepper.
Bring to a boil and toss in the broccoli. Reduce the heat to medium and cook until broccoli is just tender and chicken is cooked through, about 8 mins. Stir frequently while it cooks.
Add additional stock if sauce gets too thick and season to taste with salt and pepper. Serve over brown rice if desired.
Special equipment: Wok