BROCCOLI and CHICKEN STIR-FRY

By classycook

Ingredients

• SAUCE:
• I triple this recipe, but I will post it as written.
• 2 Tablespoons soy sauce
• 1 Tablespoon orange juice
• 1/2 teaspoon red wine vinegar
• 1 Tablespoon brown sugar
• 1 teaspoon sesame oil or canola oil
• 3/4 teaspoon red pepper flakes (do not triple)
• 1/2 Tablespoon Cornstarch
• 1/4 Teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 to 1/2 teaspoon ginger
• I added 1 full teaspoon for a triple recipe.

Preparation

Step 1

n a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch. Reserve.

* Keep in mind that in the pictures above, I have tripled the sauce recipe. Then, I added 1 cup of water/plus another tablespoon of cornstarch to thicken the sauce, until the taste was not too strong. If you are only making a single recipe, you will not have much sauce, therefore . .. it probably won’t be too strong.

Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.

Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened. If the sauce doesn’t get as thick as you would like, simply mix : 1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.

Add the steamed veggies, toss and serve over rice or noodles.

This is also good heated up the next day if you have left overs. My husband also takes the leftovers, and puts the rice mixture on a soft flour shell, rolls it up and eats it that way!