Chicken and broccoli stir-fry with sweet sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 3 - 4
Complexity: easily
Servings: 3 - 4
In just 20 minutes, Patrick Neely combines soy sauce, orange juice, and rice wine vinegar to create an oriental sauce that thickens as it cooks and is incredibly flavorful, especially when paired with succulent chicken thighs and fresh, vibrant broccoli.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g boneless, skinless chicken thighs, cut into 1.5 cm pieces
- 4 cups blanched broccoli florets
- 2 tablespoons soy sauce
- 1 tbsp. orange juice
- 1 tbsp light brown sugar
- 1 tbsp. l. rice wine vinegar
- 1/2 tbsp cornstarch
- 1/2 tbsp. l. sesame oil
- 1/2 - 1 tsp red pepper flakes, or more if desired
- 1 tbsp refined peanut oil, plus more if needed
- 2 tablespoons peeled and chopped fresh ginger
- 4 crushed cloves of garlic
- 4 green onions, sliced into rings
- Hot boiled rice, for serving
We recommend
Recipes with similar ingredients: chicken thighs, broccoli cabbage, green onions, garlic, ginger root, red pepper flakes, starch, wine vinegar, brown sugar, Orange juice, sesame, soy sauce, rice
Cooking the dish according to the recipe:
- In a small bowl, combine soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil, and red pepper flakes.
- Place the wok over medium-high heat and coat with a tablespoon of peanut oil. When the oil shimmers, add half of the chicken pieces.
Stir-fry, stirring constantly, until cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. - Pour more peanut oil into the hot wok so that it completely covers the bottom.
Add ginger, garlic, and green onions and cook until softened, about 1 minute. Return the chicken to the wok along with the broccoli and heat through, stirring.
Pour in the prepared sauce and simmer, stirring, until the sauce thickens and comes to a boil, about 45 seconds. Transfer to a serving bowl and serve with rice.
Categories:
recipe / Wok / Dinner / Main courses / Bird / / Patrick and Gina Neely
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