1 pound boneless skinless chicken thighs, cut into bite-size pieces
1 TBSP peanut oil
1 TBSP soy sauce
1 TBSP cornstarch
SAUCE:
1 TBSP cornstarch
3 TBSP water
3 TBSP soy sauce
2 tsp cooking sherry
1 tsp sesame oil
1/4 tsp freshly ground black pepper
STIR-FRY:
1 TBSP plus 1 TBSP peanut oil
8 ounces fresh broccoli florets
3 medium garlic cloves, thinly sliced
DIRECTIONS
RICE:
Stir together the uncooked rice and water in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place a lid on the pan then reduce the heat to low and simmer the rice for 10 minutes, without removing the lid.
Turn off the heat and let the rice sit on the stove for 20 more minutes, making sure you keep the lid on the whole time.
CHICKEN:
Stir together the chicken, oil, soy sauce, and cornstarch in a bowl and set aside for 10 minutes to marinate.
SAUCE:
Stir together all the sauce ingredients (cornstarch, water, soy sauce, sherry, sesame oil, and black pepper) in a small bowl until well combined then set aside.
STIR-FRY:
Heat 1 TBSP of the oil in a large wok or saute pan over high heat.
Add the chicken to the wok and stir-fry until no longer pink, about 5 minutes.
Transfer the chicken to a plate and set aside.
Keep the wok over high heat and add the remaining 1 TBSP of oil to the now empty wok.
Add the broccoli and garlic to the wok and stir fry for about 30 seconds.
Return the chicken to the wok along with the sauce and cook, stirring often, until chicken is cooked through, about 3 minutes.
Use a fork to fluff the rice then serve with the stir-fry.
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