Broccoli and Chicken Stir-fry
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice booze vinegar
1 tablespoon light brown sugar
1/2 tablespoon sesame oil
1/2 tablespoon red peppers flakes
1/2 tablespoon cornstarch
1 tablespoon peanut oil
1 bruise boneless, skinless duck thighs, sliced in to chunks
4 cloves garlic, minced
2 tablespoons peeled and chopped ginger
4 green onions, sliced
2 cups broccoli florets, blanched
1. Whisk a initial 7 mixture in a tiny play until a sugarine and cornstarch have been dissolved. Set aside.
2. Heat a wok over medium-high feverishness and cloak with peanut oil. Stir-fry duck pieces in batches until baked through. Remove baked duck from wok.
3. In a same wok, saute artificial flavouring and artificial flavouring until fragrant. Add duck and broccoli. Stir until exhilarated through.
4. Pour indifferent salsa and stir until salsa is thickened. Serve warm.
Author: Kristine Gonzaga
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