Post by Loupy on Nov 12, 2013 15:25:18 GMT -7
Spicy Chicken & Broccoli Stir-fry
By Zoy @ shrinkingkitchen.com/
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Gather
2 pounds boneless/skinless chicken thighs cut into 1 inch pieces.
1-2 Tablespoons coconut oil
2 cups broccoli florets
¼ cup low sodium chicken stock
¼ cup soy sauce or tamari sauce
1 Tablespoon sriracha sauce
1 Tablespoon honey
1 Tablespoon sesame oil
¼ cup orange juice
2 teaspoon corn starch
½ teaspoon ground ginger or 1 inch fresh finely chopped
½ teaspoon garlic powder or 1 clove fresh garlic minced
Step by step
Heat 1-2 tablespoons of oil over medium/high heat.
Brown and cook chicken pieces in batches about 2 minutes per side or 4 minutes per batch.
Do not overcrowd the skillet!
Place cooked chicken on a plate and keep warm.
Combine the soy sauce, sriracha sauce, honey, sesame oil, orange juice, ground ginger, garlic powder and corn starch.
Whisk to combine the ingredients (OR if you use fresh ginger and garlic instead of the powder, sauté for about 30 seconds to one minute in the skillet after you’ve removed the chicken).
Add ¼ cup chicken stock and continue cooking for another minute stirring constantly and scraping up brown bits.
Add the sauce and bring to a boil.
Add the broccoli and stir to coat and cook for a minute or two.
Add the chicken and any accumulated juices to the broccoli and sauce.
Simmer uncovered for another two minutes stirring often.
At this point you can turn the burner off and cover the skillet to keep warm and to finish cooking the broccoli.
Serve over rice.
Shrinking Kitchen 2013. All rights reserved
By Zoy @ shrinkingkitchen.com/
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Gather
2 pounds boneless/skinless chicken thighs cut into 1 inch pieces.
1-2 Tablespoons coconut oil
2 cups broccoli florets
¼ cup low sodium chicken stock
¼ cup soy sauce or tamari sauce
1 Tablespoon sriracha sauce
1 Tablespoon honey
1 Tablespoon sesame oil
¼ cup orange juice
2 teaspoon corn starch
½ teaspoon ground ginger or 1 inch fresh finely chopped
½ teaspoon garlic powder or 1 clove fresh garlic minced
Step by step
Heat 1-2 tablespoons of oil over medium/high heat.
Brown and cook chicken pieces in batches about 2 minutes per side or 4 minutes per batch.
Do not overcrowd the skillet!
Place cooked chicken on a plate and keep warm.
Combine the soy sauce, sriracha sauce, honey, sesame oil, orange juice, ground ginger, garlic powder and corn starch.
Whisk to combine the ingredients (OR if you use fresh ginger and garlic instead of the powder, sauté for about 30 seconds to one minute in the skillet after you’ve removed the chicken).
Add ¼ cup chicken stock and continue cooking for another minute stirring constantly and scraping up brown bits.
Add the sauce and bring to a boil.
Add the broccoli and stir to coat and cook for a minute or two.
Add the chicken and any accumulated juices to the broccoli and sauce.
Simmer uncovered for another two minutes stirring often.
At this point you can turn the burner off and cover the skillet to keep warm and to finish cooking the broccoli.
Serve over rice.
Shrinking Kitchen 2013. All rights reserved
