Chicken Broccoli Stir Fry

INGREDIENTS
sweet peas 12 ounces
sugar snap peas 6 ounces
water chestnuts 8 ounce can sliced
soy sauce 4 tablespoons
orange juice 2 tablespoon
rice wine vinegar 2 tablespoon
light brown sugar 2 tablespoon
sesame oil 1 tablespoon
red pepper flakes 1 tablespoon, plus more to taste, if desired
cornstarch 1 tablespoon
peanut oil 2 tablespoon , plus more as needed
boneless, skinless chicken thighs 2 pounds, cut into 1/2-inch pieces
garlic cloves 8, minced
ginger 4 tablespoons, peeled and chopped
green onions 8, sliced
broccoli florets 4 cups, blanched

INSTRUCTIONS

Prepare Your Meat and Vegetables

1. Cut chicken thighs into 1/2-inch pieces
2. Mince 8 garlic cloves
3. Peel and Chop 4 tablespoons of ginger
4. Slice 8 green onions

Blanche Your Broccoli

1. Heat water to a low boil
2. Cut the florets from the stems
3. Add the florets to the boiling water for a couple minutes. You will see the color change
4. Take the florets out of the hot water and place them in a bowl with ice and water
5. After cooled, take the florets out and dry them

Sauce

1. In a small bowl, whisk together:
   • 4 tablespoons soy sauce
   • 2 tablespoon orange juice
   • 2 tablespoon rice wine vinegar
   • 2 tablespoon light brown sugar
   • 1 tablespoon sesame oil
   • 1 tablespoon red pepper flakes, plus more to taste, if desired
   • 1 tablespoon cornstarch

Chicken

1.  Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil
2. When the oil shimmers, add about half (1 pound) of the chicken thigh pieces
3. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes
4. Transfer to a plate and repeat the process with the remaining chicken thighs.

Vegetables

1. Add enough peanut oil to the hot wok to coat the bottom and then add:
   • 8 garlic cloves, minced
   • 4 tablespoons ginger, peeled and chopped
   • 8 green onions, sliced
   • 6 ounces sugar snap peas
   • 12 ounces of sweet peas
   • 8 ounces sliced water chestnuts
   • Mung bean noodles or rice
   • red pepper flakes to taste
2.  Sauté until fragrant, about 1 minute

Final Preparation

1. Add chicken back to the pan along with 4 cups broccoli florets, blanched
2. Stir to warm through
3. Pour in the reserved sauce
4. Stir until the sauce is thickened and bubbly, about 45 seconds
5. Transfer to a serving bowl and serve

Chicken Broccoli Stir Fry

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