INGREDIENTS

STIR FRY SAUCE

• 1 cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 tablespoons honey (or mirin)
• 3 cloves garlic minced
• 1 teaspoon sriracha (or chili paste)
• ½ teaspoon sesame oil
• 1 ½ teaspoons cornstarch

CHICKEN AND BROCCOLI

• 1 lb. boneless skinless chicken breast cut in bite size pieces
• 2 tablespoons cornstarch
• 3 tablespoons canola or vegetable oil
• 1 small onion cut in half moon strips
• 1 lb. broccoli cut into bite size florets

INSTRUCTIONS

1. Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
2. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl.  Heat 1 tablespoon vegetable oil in a large skillet over medium heat.  Add the chicken in a single layer cooking until golden brown on both sides and cooked through.  Plate the chicken.  If necessary add 1 more tablespoon oil and cook remaining chicken and plate it. 
3. Add 1 tablespoon oil to same skillet over medium heat.  Add onion and cook for 1-2 minutes stirring several times. Add the broccoli to the skillet with the onion.  Cook for 1-2 minutes stirring several times.  Plate the vegetables. 
4. Whisk the sauce that you set aside to make sure the cornstarch has not settled to the bottom.  Add it to the skillet and cook over medium heat until slightly thickened.  Add the cooked chicken and vegetables back to the skillet.  Cook for 1-2 minutes or until the chicken is heated through. 
5. Serve over rice or Asian noodles. 

NOTES

• Shake the cornstarch and chicken in a plastic zipper bag to coat.
• Stir fry moves very quickly so all your attention should be on the dish so you don’t overcook the chicken, broccoli, or sauce.
• Broccoli takes just a couple minutes to cook crisp tender
• For best results serve promptly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.  

Ingredients

Chicken and Marinade

• 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 – 6 pieces) (Note 1)
• 3 garlic cloves , minced
• 1/3 cup (85ml) soy sauce , ordinary all purpose or light (not dark soy sauce, Note 2)
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh) or 3 dried

For cooking

• 2 tbsp oil , separated (vegetable, canola or peanut)
• 3 garlic cloves , minced
• 1 small brown onion , diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

Serving:

• 2 green onions/scallions , sliced (garnish)

Instructions

• Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
• Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
• Remove chicken skillet and set aside.
• Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
• Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
• Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
• If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
• Coat chicken in glaze then serve over rice.

Notes

1. Chicken thighs – do NOT substitute with breast. You need the fat in thighs in order for the sauce to reduce down to a glaze. Can also use bone in thighs, wings or drumsticks (add 3/4 cup water and simmer 30 minutes)

2. Doubled marinade and cooking sauce to have enough to pour over rice.