Chicken and Broccoli Stir Fry
2 servings
Here’s what you need:
3 medium boneless and skinless chicken thighs
4 cups broccoli florets
1 to 2 TBS brown sugar
2 TBS low sodium soy sauce
1 TBS orange juice and ½ tsp zest
1 TBS rice wine vinegar
½ TBS toasted sesame seed oil
½ TBS cornstarch
1 tsp red pepper flakes, more or less as you like it
1 TBS peanut oil for cooking, plus more if you need
2 TBS peeled and grated fresh ginger
6 green onions, sliced thin and save two for garnish
4 cloves garlic pushed through a press or grated
For serving, hot rice, soy sauce and hit chili sauce (Sriracha)
Here is what you need to do:
Lightly steam the broccoli for about 2 minutes, you want to soften it just a bit. Then plunge it into ice water to stop the cooking. When cold, drain and set aside.
Cut the chicken into ½ inch cubes and set aside.
In a small bowl combine the corn starch, soy sauce, orange juice and zest, vinegar, sesame oil and red pepper flakes.
In a large pan or wok, heat peanut oil to medium high. When the oil is hot add in the chicken and cook through. Transfer to plate.
If needed add a little more oil then add in the garlic, ginger and scallions. Stir constantly for a minute. Add the broccoli, chicken and sauce to the pan and toss until the sauce thickens.
Takes about a minute.
Serve on top of rice with a sprinkle of scallions. Let’s Eat!