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Ingredients
- For the chicken:
1.5 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 tsp sea salt
1/2 tsp pepper
1-2 tbsp grapeseed oil
- For the sauce:
1/2 cup chicken stock or water
1 tbsp finely grated fresh ginger
2 minced garlic cloves
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp sugar
1 tbsp garlic chili sauce or sriracha
1 tbsp sesame oil
1 tbsp cornstarch
- Veggies:
1 onion, chopped
4-6oz chopped or sliced mushrooms
8 oz steamed/cooked tender stem broccoli or regular broccoli
1/2 cup coarsely chopped unsalted peanuts
- Garnish:
Sesame seeds (or everything bagel seasoning, which I use often if I don’t have sesame seeds)
Sliced green onions
Directions
- In a bowl, mix chicken pieces with salt and pepper. Set aside.
- In a measuring cup or bowl, whisk all the sauce ingredients together well. Set aside.
- In a large wok or saucepan, heat grapeseed oil. Add chicken in one layer, not stirring for 3-4 minutes.
- Add onions and mushrooms, stir for another 3 minutes or so.
- Add the sauce, whisking again before pouring in. Stir, and let bubble for 1-2 minutes until thickened. Add the cooked broccoli and stir in the peanuts. Remove from heat. Garnish with sesame seeds and green onions. Serve with Jasmine white rice. Enjoy!
