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