Directions
- 1Trim excess fat from chicken thighs and cut into 1/4” pieces.
- 2In a bowl, mix chicken with baking soda and water; let it rest for 20 minutes.
- 3Rinse the chicken and add it back to the bowl with marinade ingredients.
- 4Marinate for at least 20 minutes or up to overnight.
- 5Cook rice and cut broccoli into small florets.
- 6Mince garlic and ginger.
- 7Mix soy sauce, rice vinegar, honey, sesame oil, and cornstarch for the sauce.
- 8Heat wok to high heat; add 2 tbs oil and cook chicken in batches until crusty.
- 9Blanch broccoli for 2-3 minutes.
- 10Sauté minced garlic and ginger.
- 11Add sauce to the wok and let it thicken.
- 12Add cooked chicken and blanched broccoli; mix well.
- 13Serve over rice and garnish with sesame seeds.
Ingredients
- 2 lbs boneless and skinless chicken thighs
- 2 tsp baking soda
- 0.25 cup water
- 2 large heads of broccoli
- 1 tbs minced garlic
- 1 tbs minced ginger
- 158 g white rice
- 0 sesame seeds
- 3 tbs low-sodium soy sauce
- 2 tbs cornstarch
- 2 tbs neutral oil
- 1 tbs white sugar
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ginger powder
- 0.25 tsp msg
- 0.25 cup low-sodium soy sauce
- 3 tbs rice vinegar
- 2 tbs honey
- 1 tbs sesame oil
- 1 tbs cornstarch
Equipment
knifecutting boardbowlrice cookerwokwhisktongsspatula
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