I have been playing with this recipe for years, adaption after adaption, and I think I will continue to tweak this recipe, but I think it is in a place to share with everyone. If that makes sense, it is a cross between Chinese, Korean, and Italian.
2 Lbs of boneless chicken breast or thighs, cut into 1-inch cubes
1 cup corn starch
3 tablespoons of Olive Oil
1 bunch of broccoli cut into florets and the stems into 1/2-inch pieces
2 tablespoons of Olive Oil
Salt and Pepper to taste.
1 pint of mushrooms of choice, chopped; I use porcini mushrooms
2 shallots, minced
2 inches of ginger, peeled and minced
4 cloves of garlic minced
2 tablespoons of olive oil
1/2 cup of dry vermouth
1/4 cup soy sauce, low salt
2 tablespoons of hoisin sauce
2 tablespoons of oyster sauce
2 tablespoons of Gochujang Chili sauce
Salt and Pepper to taste
I have broken the ingredients into sections as you will be using them.
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper.
Place cubed chicken in a bowl season, add corn starch, toss to coat, and set aside.
In another bowl, place broccoli florets, season, and add the olive oil; toss to coat and pour out onto prepared baking sheet and place in the oven for thirty minutes or until the broccoli starts to char. Remove and set aside.
Place a large deep skillet over medium-high heat; add the olive oil from the chicken section, once the oil starts to simmer, and the diced chicken in batches, and saute until brown on all sides; remove and place on a platter and repeat until all chicken is brown. Add more olive oil if the skillet becomes dry. Cover with foil to keep warm.
In the same skillet, add the Olive oil from the veggie section: add the shallots and the ginger and saute until soft, about three minutes. Add broccoli stems and saute for another four minutes or until the broccoli softens. Add garlic and saute for an extra thirty seconds.
Add the vermouth to the skillet; it will steam, which is okay. Reduce heat to medium and saute until reduced by half. Add the remaining sauce items and stir until combined. Now, add the mushrooms, reduce the heat again, cover, and let the mushrooms cook for about seven minutes. By this time, the broccoli should have been removed from the oven.
Once mushrooms are tender, increase the heat, add the chicken to the skillet, and saute until the chicken has become hot and the sauce has thickened. Remove from heat and transfer to a serving bowl; add the broccoli florets, toss, and serve.