Patrick And Gina Neely Broccoli And Chicken Stir-Fry

• 6 tablespoons soy sause
• 3 tablespoons orange juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1 1/2 tablespoons cornstarch
• 1 1/2 sesame oil
• 3 teaspoons red pepper flakes
• 1 tablespoon peanut oil plus more as needed
• 1 pound boneless skinless chicken thighs cut in 1/2 inch pieces
• 2 tablespoons fresh ginger peeled and chopped
• 4 cloves garlic minced
• 4 green onions sliced
• 4 cups broccoli florets precooked
• cooked rice for serving, jasmine works great

1. Cook your preferred rice. While rice is cooking, you can continue with the rest of the steps. Be sure not to forget to check on your rice though.
2. In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
3. Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil.
4. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked
5. Transfer to a plate and repeat the process with the remaining chicken thighs.
6. Add enough peanut oil to the hot wok to coat the bottom.
7. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute.
8. If broccoli isn't precooked, cook the broccoli florets now to your desired tenderness
9. Add the chicken back to the wok along with the broccoli florets and stir to warm through.
10. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds
11. Transfer to a serving bowl and serve with rice.

soy sause, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil, red pepper, peanut oil, chicken, fresh ginger, garlic, green onions, broccoli florets, serving

Taken from www.yummly.com/recipe/Patrick-and-Gina-Neely-Broccoli-and-Chicken-Stir-Fry--1817743 (may not work)