Sticky Chinese Chicken & Broccoli

Ingredients

Chicken & Stir Fry

• 300 g chicken thighs (boneless, skinless), cut into bite-size pieces

• 1 tbsp cornflour (to coat chicken)

• Salt & pepper

• 1 tsp sesame oil

• 1 medium broccoli head, cut into florets

Sauce

• 2 tbsp dark soy sauce

• 1 tbsp light soy sauce (optional — if not using, add 1 tsp water)

• 1 tsp honey or ½ tbsp brown sugar

• 2 cloves garlic, minced

• 1 tsp minced ginger

• 1 tsp rice vinegar (optional)

• 200 ml chicken stock

• 1 tsp cornflour + 1 tbsp cold water (slurry)

Instructions

• Coat the chicken.
  In a bowl, toss chicken with 1 tbsp cornflour, sesame oil, salt, and pepper.

• Brown the chicken.
  Heat a non-stick pan over medium-high heat. Add chicken and cook 5–6 minutes until golden and nearly cooked through.

• Steam-sauté the broccoli.
  Push chicken to one side. Add broccoli and a splash of water, cover with a lid, and steam for 2–3 minutes until bright green and tender.

• Make the sauce.
  While broccoli cooks, mix soy sauces, honey (or sugar), garlic, ginger, rice vinegar, and chicken stock in a bowl.

• Add the sauce.
  Pour sauce over the chicken and broccoli. Simmer 2 minutes until it starts to thicken.

• Finish & glaze.
  Stir in the cornflour slurry and cook for another minute until glossy and sticky.

• Serve.
  Garnish with chilli (optional) and serve over rice. Enjoy!