Delicious and Easy Chinese Chicken Recipe!
From Down home with the Neely's on Food Network
2 Tbsp Soy Sauce
1 Tbsp Orange Juice
1 Tbsp Rice Wine Vinegar
1 Tbsp Light Brown Sugar
Â½ Tbsp sesame oil
Â½ Tbsp Red Pepper FLakes
Â½ Tbsp cornstarch
1 Tbsp peanut oil
1 lb boneless, skinless, chicken thighs, cut into Â½ inch pieces
4 cloves garlic, minced
2 Tbsp peeled and chopped ginger
4 green onions, sliced
2 cup broccoli florets, blanched
In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.
Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil. When the oil shimmers, add about half of the chicken thigh pieces.
Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
Add enough peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through.
Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve.
Note - Start with a smaller amount of Red Pepper, b/c it can be very spicy and add more next time you make it if you like it spicier. This is the original amount the recipe called for and I dont put in the full amount. Also, you can use ground ginger if you have instead.