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Diced chicken, mushrooms, broccoli florets, and peanuts simmered in a sticky soy, ginger, and garlic glaze.
WHAT’S GOING ON HERE:
Chicken: For this recipe, I use chicken breast. Usually, this recipe is made with chicken thighs. All cuts are easily adapted to this recipe so use what you have on hand.
Broccoli: Broccoli is a great vegetable to simmer. It holds its shape and the tops of broccoli soak up all the sauce.
peanuts: Roasted and salted peanuts add a little crunch and sweetness to the dish. Almonds and walnuts work well here too.
soy: Soy sauce adds a lot of flavor but it is oftentimes where the deep color comes from. If the color seems pale add a touch more.
corn starch: Corn starch is a great thickener for a dish like this. It’s light and will seamlessly incorporate into the sauce.
hoisin: Hosin is fermented bean paste. The hoisin adds a lot of flavor in tiny amounts so use it sparingly. Hoisin also contributes to the color of the sauce.
sriracha: Sriracha adds garlicky heat. I use it sparingly when it’s a dish for the family. You can always add more later.
TIPS & TRICKS FOR THE BEST CHICKEN AND BROCCOLI
small bites: tender meat and consistent bites make for the best stir fry. keep the knife cuts off the chicken and broccoli close to the same size. the consistent cuts mean and even cook time and make it easier to eat.
corn slurry: cornstarch is best in a slurry. use cold water to incorporate the corns starch into any liquid so it doesn’t cake and thicken. once added to the pan will it start to thicken with the heat. adding it into liquid prior to cooking makes for a silky sauce.
soy for color: soy sauce is generally not all that salty. you still need salt to scratch the spots that soy sauce cant so don’t forget to season your dish. soy sauce here is used to deepen the caramel color of the sauce. deepen the color by adding more soy and hoisin.
safflower oil: safflower oil always has that wok smell and taste to it. It has a high smoke point that makes it great for stir fry. the oil is almost pretty neutral so it won’t overwhelm or stand out in the dish.
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