Sweet and Spicy Chicken Stir Fry

I think all the big birthday celebrations for the husband this week tuckered out my brain, and now I have writer's block. I'm fresh out of interesting anecdotes, funny stories, or even good commentary. I just have a recipe for you today. It's a very tasty recipe, so at least there's that.

Without further ado, Sweet and Spicy Chicken Stir Fry...

Sweet and Spicy Chicken Stir Fry
Serves: 3-4

2 boneless, skinless chicken breast halves
3 tablespoons soy sauce, divided
3/4 teaspoon ground ginger, divided
2 cups broccoli florets
2 cups sliced carrots
2 tablespoons hoisin sauce
1/2-1 tablespoon sriracha chili sauce (depending on your spice tolerance)
1 tablespoon chopped crystallized ginger
1 tablespoon canola oil
1/2 cup chicken broth
Hot, cooked rice, for serving

Cut chicken breasts crosswise into thin strips. Place chicken in a Ziploc baggie with 1 tablespoon soy sauce and 1/4 teaspoon ground ginger. Seal the baggie and smoosh chicken around so it's evenly covered with the soy sauce and ginger. Set aside to marinade while you prepare the rest of the ingredients. (And, yes, you'll notice from the photo below that I forgot to slice my chicken before putting it in the marinade. Don't be like me; it's easier if you slice it up first.)

Place broccoli in a steamer basket over 1" of boiling water, cover and cook for 1 minute. Add carrots into steamer basket with broccoli. Cook for an additional 4 minutes until vegetables are crisp-tender.

Meanwhile, combine hoisin sauce, chili sauce, crystallized ginger, remaining 2 tablespoons soy sauce, and remaining 1/2 teaspoon ground ginger in a small bowl. Set aside.

Heat oil in a large skillet over medium-high. Add chicken and saute until it is cooked through, about 7-8 minutes total. Stir in the hoisin sauce mixture until the chicken is evenly coated.

Stir in the chicken broth, scraping up any browned bits on the bottom of the pan. Bring the mixture to a boil and allow to simmer for 2-3 minutes, until sauce is slightly reduced.

Stir in cooked vegetables until everything is evenly coated. Serve over rice.