Crispy Chicken With Broccoli

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Both the chicken and broccoli get pan seared in this stir fry recipe. serve with white or brown rice. note: if you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon.

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Steps

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Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.

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In a small bowl combine the soy sauce , mirin , oyster sauce , worcestershire , sugar , and sesame oil.

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Whisk to combine.

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In another small bowl combine the chicken stock with 2 teaspoons of the cornstarch , set aside.

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Heat a large skillet , or wok , over high heat and add 2 tablespoons of the canola oil until shimmering.

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Add broccoli and stir fry until the florets start to brown , about 5 minutes.

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Transfer to a bowl.

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Heat 2 more tablespoons oil and cook onion , on medium high heat , until they begin to brown and soften , about 5 minutes.

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Add to broccoli.

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Heat the remaining 2 tablespoons of oil.

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Meanwhile , toss the meat with the remaining 1 teaspoon of cornstarch.

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Stir fry the garlic and ginger in the pan for 30 seconds.

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Add in the chicken and stir fry until no longer pink , about 2 minutes.

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Return the broccoli and onion to the pan , add the soy sauce mixture and stir fry until the chicken .

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Ingredients

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chicken, baking soda, soy sauce, mirin, oyster sauce, worcestershire sauce, sugar, sesame oil, chicken stock, cornstarch, canola oil, broccoli, onion, garlic clove, fresh ginger, kosher salt