Pat's Broccoli and Chicken Stir-Fry
You can never have too many main course recipes, so give Pat's Broccoli and Chicken Stir-Fry a try. This recipe makes 4 servings with 350 calories, 28g of protein, and 11g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken thighs, peanut oil, orange juice, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas
Instructions
Watch how to make this recipe.
In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 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 ginger, garlic and green onions and stir-fry until fragrant, about 1 minute.
Add the chicken back to the wok 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 with rice.