This was really good and my whole family enjoyed this meal. Next time I will add some honey or more orange juice for a little more sweetness, because the savory flavors were pretty strong. I like my flavors to have a little more balance, but other than that this is definitely a winner. Even my kids wondered if I’ll make this again! I can’t beat that kind of enthusiasm, especially when it has so many veggies in it. I will add more veggies next time and the fam requested baby carrots, and I missed the crispy crunch of water chestnuts. M doesn’t care for those, but he can pick them out; which means more for me 😉 Thanks for reading, enjoy!
Pat’s Broccoli and Chicken Stir-Fry – adapted from Food Network
- 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, plus more to taste, if desired
- 1/2 tablespoon cornstarch
- 1 tablespoon peanut 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
- 1 cup snap peas, rinsed and blanched
- 1 cup bell pepper, sliced and blanched
- 1 medium carrot, peeled and sliced at an angle – thin, blanched
- 2 cups broccoli florets, blanched
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 wok over medium-high heat and coat with 1 tablespoon of peanut 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 peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve.