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Birda Mae's Recipe Corner:Pat's Broccoli and Chicken Stir Fry

Ingredients
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1/2 tablespoonrsesame oil
1/2tablespoon red pepper flakes, plus more to taste, if desired
1/2 tablespoon cornstarch
1 tablespoon peanut oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
4 cloves garlic, minced
2 tablespoons peeled and chopped ginger
4 green onions, sliced
2 cups broccoli florets, blanched

Directions:
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.  when the oil shimmers add about half of the chicken thigh pieces.  Stir-fry until chicken is fully cooked through, about 3-4 minutes.  Transfer
to aplate and repeat the proccess 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 1 minute.  Add chicken  back to pan along with the brocoli florets and stir to warm through.  Pour in the reserved sauce and stir until the sauce is thickened and bubbly , about 345 seconds.  Transfer to serving and serve.

Variation:
I apologize for taking so long to post but I think this recipe will make up for it. I followed  pretty close
except I use the powder form of ginger.  I prefer the smell of it and to not be aggravated because I detest chopping ginger root.  I loved it  I would probably double everything next time , but I served this on angel hair
pasta.  Also if you go here you can watch the video that goes with this.

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