Chicken Thigh Orange Chicken

Oct 28

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ORANGE CHICKEN AND BROCCOLI:

∙450g (1lb) chicken thighs, cut to 1"

∙Salt

∙250g (2c) broccoli, cut to 1½" florets

Sauce:

∙125g (½c) chicken stock

∙50g (3T) soy sauce

∙75g (1/4c) mirin

∙50g (¼c) sugar

∙10g (2t) sesame oil

∙15g (1T) ea garlic & ginger paste

∙Zest of 1 orange + 75–85g (⅓c) juice

∙10g (2t) cornstarch

∙25g or 1.5Tbsp rice vinegar -stir to combine

1. Salt chicken.

2. Stir-fry broccoli with salt, 2min, remove and set aside.

3. Stir-fry chicken 4–5min.

4. Add 75g scallions, cook 1min.

5. Add sauce around perimeter of wok, boil until thick/sticky (2–3min).

6. Add broccoli back into wok. Toss to coat.

7. Serve w/ rice & sesame seeds.

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