Pat's Broccoli and Chicken Stir Fry
2 T. Soy sauce
1 T. orange juice
1 T. light brown sugar
1 T. rice wine vinegar
1/2 T. cornstarch
1/2 T. sesame oil
1/2-1 tsp. red pepper flakes depending on taste
1 T. peanut oil
1 lb. boneless, skinless chicken thighs, cut in small pieces
2 T. fresh ginger, chopped
4 cloves of garlic minced
4 green onions sliced
4 c. precooked broccoli florets-I simply steamed in the microwave for 3 minutes with a few tablespoons of water.
Hot cooked rice for serving.
Heat the oil in a wok or skillet. Brown off the chicken.
Remove from the pan. Add a bit more oil if necessary. Saute the garlic, ginger and green onions until fragrant, about a minute.
Place the chicken back in, along with the broccoli.
Mix the soy sauce, orange juice, sugar, vinegar, and cornstarch with a whisk.
Pour over chicken and vegetables. Stir until thickened. Serve over a scoop of rice.
I used fresh orange juice and served the extra slices with our meal. I am so glad I didn't waste my mulligan tonight. This was quick, inexpensive, fresh and healthy. This was one of those Sundays you simply want to call it an early night before heading into the next week. Give me the remote, the Olympics and the rest of the night off!
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