Ingredients:
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1/2 tablespoon sesame oil
1/2 tablespoon red pepper flakes, 1/2 tablespoon cornstarch
1 tablespoon Olive oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
4 cloves garlic, minced
2 tablespoons peeled and chopped ginger
4 green onions, sliced
2 cups broccoli florets, blanched
Directions:
1. In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.
2. Set a big pan over medium-high heat and coat with 1 tablespoon of olive oil.
3. When the oil shimmers, add about half of the chicken thigh pieces.
4. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes.
5. Transfer to a plate and repeat the process with the remaining chicken thighs.
6. Add enough olive oil to the hot pan to coat the bottom.
7. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and sauté until fragrant, about 1 minute.
8. Add the chicken back to the pan along with the broccoli florets and stir it up.
9. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, cook for 1 minute.
Broccoli and Chicken Stir-Fry
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon orange juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon red pepper flakes, 1/2 tablespoon cornstarch
- 1 tablespoon Olive oil, plus more as needed
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons peeled and chopped ginger
- 4 green onions, sliced
- 2 cups broccoli florets, blanched
Instructions
- In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.
- Set a big pan over medium-high heat and coat with 1 tablespoon of olive oil.
- When the oil shimmers, add about half of the chicken thigh pieces.
- Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes.
- Transfer to a plate and repeat the process with the remaining chicken thighs.
- Add enough olive oil to the hot pan to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and sauté until fragrant, about 1 minute. Add the chicken back to the pan along with the broccoli florets and stir it up.
- Pour in the reserved sauce and stir until the sauce is thickened and bubbly, cook for 1 minute.
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