Pat's Broccoli and Chicken Stir-Fry

Name: Pat's Broccoli and Chicken Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters broccoli florets, pre-cooked; 4 servings Hot cooked rice, for serving; 1 Tbsps cornstarch; 2 Tbsps peeled and chopped fresh ginger; 4 cloves garlic, minced; 4 green onions, sliced; 1 Tbsp light brown sugar; 1 Tbsp orange juice; 1 Tbsp peanut oil, plus more as needed; 1 teaspoons red pepper flakes, or more if desired; 1 Tbsp rice wine vinegar; 1 Tbsps sesame oil; 454 grams boneless, skinless chicken thighs, cut into 1/2-inch pieces; 2 Tbsps soy sauce

Pat's Broccoli and Chicken Stir-Fry might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 350 calories, 28g of protein, and 11g of fat per serving. Head to the store and pick up ginger, orange juice, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

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.

Ingredients you will need

Light Brown Sugar

Red Pepper Flakes

Rice Vinegar

Orange Juice

Corn Starch

Sesame Oil

Soy Sauce

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Chicken Thighs