Pat's Broccoli and Chicken Stir-Fry

By merlin

The Neely's--Food Network

Ingredients

• 2 tbsp soy sauce
• 1 tbps orange juice
• 1 tbsp rice wine vinegar
• 1 tbsp light brown suger
• 1/2 tbsp sesame oil
• 1/2 tbsp red pepper flakes, plus more to taste, if desired
• 1/2 tbsp cornstarch
• 1 tbsp peanut oil, plus more as needed
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 4 cloves garlic, minced
• 2 tbsp peeled and chopped ginger
• 4 green onions, sliced
• 2 cups broccoli florets, blanched

Preparation

Step 1

In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesme oil, red pepper flaks and cornstarch. Reserve.

Set a wok over medium-high heat and coat with 1 tbsp 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 ref 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 stil until the sauce is thickened and bubbly, about 45 seconds. Trnasfer to a serving bowl and serve.