Chicken and Broccoli

20 mins
Serves 4
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Directions

  1. 1Trim excess fat from chicken thighs and cut into 1/4” pieces.
  2. 2Trim excess fat from chicken thighs and cut into 1/4” pieces.
  3. 3Trim excess fat from chicken thighs and cut into 1/4” pieces.
  4. 4In a bowl, mix chicken with baking soda and water; let it rest for 20 minutes.
  5. 5In a bowl, mix chicken with baking soda and water; let it rest for 20 minutes.
  6. 6In a bowl, mix chicken with baking soda and water; let it rest for 20 minutes.
  7. 7Rinse the chicken and add it back to the bowl with marinade ingredients.
  8. 8Rinse the chicken and add it back to the bowl with marinade ingredients.
  9. 9Rinse the chicken and add it back to the bowl with marinade ingredients.
  10. 10Marinate for at least 20 minutes or up to overnight.
  11. 11Marinate for at least 20 minutes or up to overnight.
  12. 12Marinate for at least 20 minutes or up to overnight.
  13. 13Cook rice and cut broccoli into small florets.
  14. 14Cook rice and cut broccoli into small florets.
  15. 15Cook rice and cut broccoli into small florets.
  16. 16Mince garlic and ginger.
  17. 17Mince garlic and ginger.
  18. 18Mince garlic and ginger.
  19. 19Mix soy sauce, rice vinegar, honey, sesame oil, and cornstarch for the sauce.
  20. 20Mix soy sauce, rice vinegar, honey, sesame oil, and cornstarch for the sauce.
  21. 21Mix soy sauce, rice vinegar, honey, sesame oil, and cornstarch for the sauce.
  22. 22Heat wok to high heat; add 2 tbs oil and cook chicken in batches until crusty.
  23. 23Heat wok to high heat; add 2 tbs oil and cook chicken in batches until crusty.
  24. 24Heat wok to high heat; add 2 tbs oil and cook chicken in batches until crusty.
  25. 25Blanch broccoli for 2-3 minutes.
  26. 26Blanch broccoli for 2-3 minutes.
  27. 27Blanch broccoli for 2-3 minutes.
  28. 28Sauté minced garlic and ginger.
  29. 29Sauté minced garlic and ginger.
  30. 30Sauté minced garlic and ginger.
  31. 31Add sauce to the wok and let it thicken.
  32. 32Add sauce to the wok and let it thicken.
  33. 33Add sauce to the wok and let it thicken.
  34. 34Add cooked chicken and blanched broccoli; mix well.
  35. 35Add cooked chicken and blanched broccoli; mix well.
  36. 36Add cooked chicken and blanched broccoli; mix well.
  37. 37Serve over rice and garnish with sesame seeds.
  38. 38Serve over rice and garnish with sesame seeds.
  39. 39Serve over rice and garnish with sesame seeds.

Ingredients

  • 2 lbs boneless and skinless chicken thighs
  • 2 lbs boneless and skinless chicken thighs
  • 2 lbs boneless and skinless chicken thighs
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 large heads of broccoli
  • 2 large heads of broccoli
  • 2 large heads of broccoli
  • 1 tbs minced garlic
  • 1 tbs minced garlic
  • 1 tbs minced garlic
  • 1 tbs minced ginger
  • 1 tbs minced ginger
  • 1 tbs minced ginger
  • 158 g white rice
  • 158 g white rice
  • 158 g white rice
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 3 tbs low-sodium soy sauce
  • 3 tbs low-sodium soy sauce
  • 3 tbs low-sodium soy sauce
  • 2 tbs cornstarch
  • 2 tbs cornstarch
  • 2 tbs cornstarch
  • 2 tbs neutral oil
  • 2 tbs neutral oil
  • 2 tbs neutral oil
  • 1 tbs white sugar
  • 1 tbs white sugar
  • 1 tbs white sugar
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 0.25 tsp msg
  • 0.25 tsp msg
  • 0.25 tsp msg
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup low-sodium soy sauce
  • 3 tbs rice vinegar
  • 3 tbs rice vinegar
  • 3 tbs rice vinegar
  • 2 tbs honey
  • 2 tbs honey
  • 2 tbs honey
  • 1 tbs sesame oil
  • 1 tbs sesame oil
  • 1 tbs sesame oil
  • 1 tbs cornstarch
  • 1 tbs cornstarch
  • 1 tbs cornstarch

Equipment

knifecutting boardbowlrice cookerwokwhisktongsspatula