Broccolli and Chicken Stir-Fry

I just love the website Just Get Off Your Butt and Bake. This is my third recipe from that website, and it's another winner!

BROCCOLI AND CHICKEN STIR-FRY

SAUCE:

I triple this recipe, but I will post it as written.

2 Tablespoons soy sauce

1 Tablespoon orange juice

1/2 teaspoon red wine vinegar

1 Tablespoon brown sugar

1 teaspoon sesame oil or canola oil

1 teaspoon red pepper flakes (less if desired)

1/2 Tablespoon Cornstarch

1/4 Teaspoon black pepper

1/4 teaspoon garlic powder

1/4 to 1/2 teaspoon ginger

*I added 1 full teaspoon for a triple recipe.

Directions:

In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch.  Reserve. 

* Keep in mind that in the pictures above, I have tripled the sauce recipe.  Then, I added 1 cup of water/plus another tablespoon of cornstarch to thicken the sauce,  until the taste was not too strong.  If you are only making a single recipe, you will not have much sauce, therefore it probably won’t be too strong.Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken.  Stir-fry until the chicken is fully cooked through.  Transfer to a plate and repeat the process with the remaining chicken pieces.Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened.  If the sauce doesn’t get as thick as you would like, simply mix :  1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.

Add the steamed veggies, toss and serve over rice or noodles.