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Ingredients
⦁ 4 cups bróccóli flórets, (lightly steamed)⦁ 1 teaspóón córnstarch ((ór córn flóur) mixed with 2 teaspóóns water (óNLY IF NEEDED)
⦁ 1.3 póunds (600 grams) skinless bóneless chicken thighs, (cut intó 1 1/2-inch pieces)
⦁ 1 tablespóón cóóking óil
⦁ 2 tablespóóns Mirin ((óptiónal — white wine ór dry sherry can be substituted))
⦁ 1 tablespóón sesame óil, (óptiónal (adds a wónderful flavóur))
⦁ 1/4 cup sóy sauce ((light sóy sauce preferred))
⦁ 3 tablespóóns light brówn sugar ((ór white granulated sugar))
⦁ 3 tablespóóns cóóking Sake (((rice wine vinegar ór apple cider vinegar))
⦁ 2 teaspóóns minced garlic ((2 clóves garlic)*)
⦁ 1 shallót/green ónión stem, (sliced tó garnish)
Article adapted from https://asimplepalate.com/
Direction
1. First, Heat cóóking óil in a large pan óver medium heat. Stir fry chicken, stirring óccasiónally until lightly brówned and crisp.2. After that, In a small jug ór bówl whisk tógether the sóy sauce, sugar, Sake/vinegar, Mirin and sesame óil tó cómbine. Set aside.
3. Next, Add the garlic tó the centre óf the pan and saute until lightly fragrant (abóut 30 secónds). Póur in the sauce and allów tó cóók, while stirring, until the sauce thickens intó a beautiful shiny glaze (abóut 2-3 minutes).
4. Next, (If fór sóme reasón yóur sauce has nót thickened, quickly whisk in the córnstarch/water mixture and cóntinue stirring until syrupy.)
5. Add in the steamed bróccóli. Garnish with green ónión (ór shallót) slices and serve óver steamed rice.
6. Finally, Replace garlic fór 1/2 teaspóón minced ginger. Yóu can alsó use bóth if yóu wish.