Sunday, September 24, 2017

Chicken Broccoli Stir-fry

Chicken Broccoli Stir-fry

1 pound boneless, skinless chicken breast cut into small pieces
2 cups Frozen broccoli patted dry
1/4 cup Cornstarch
1/4 cup Soy sauce
1/4 cup Rice vinegar
3 tbs. Agave syrup
1 tbs. Minced garlic
Red Chili Flakes
Cooking oil

In a bowl mix chicken breast pieces with cornstarch and set aside. In another bowl mix the soy sauce, rice vinegar, and agave syrup and set aside. Cover the bottom of a wok with the cooking oil, I used canola, and heat at medium high. Add chicken pieces in small batches and fry until lightly browned and crisp, then remove into a bowl and set aside. Empty all but about 1 tablespoon of oil from the wok and and lower heat just a tad, add the garlic and as much red chili flakes as you desire and fry for about a minute. Then add the broccoli and fry for about a minute. Add the chicken and sauce mixture and continue cooking for 3 to 5 minutes until sauce begins to thicken. I served over riced cauliflower and it was very tasty.

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