Description
I have listed 2-3 tablespoons of minced garlic, you may of coarse adjust to taste — the steamed broccoli may be replaced with sauteed fresh mushrooms — make this as spicy as you like by adjusting the crushed chili flakes or you may omit completely — make certain to have everything prepared and handy near your wok or skillet before starting this — note; this does not make a lot of sauce so i would strongly suggest to double the sauce amounts — serve with cooked rice.
Ingredients
- Peanut Oil
- Garlic
- Crushed Red Pepper Flakes
- Minced Ginger
- Green Onion
- Boneless Skinless Chicken Breast
- Yellow Onion
- Red Bell Pepper
- Broccoli Florets
- Chicken Broth
- Soy Sauce
- White Sugar
- Cornstarch
Instructions
- For the stir-fry sauce
- In a small bowl whisk together 1 / 2 cup chicken broth with soy sauce, sugar and cornstarch until smooth
- Set aside
- Heat peanut oil in a wok or in a large heavy skillet
- When the oil starts to smoke quickly stir in 1 tablespoon minced garlic, crushed chili flakes, ginger and chopped green onions
- Stir-fry until the green onions are translucent
- Add in the chicken strips and stir-fry until opaque
- Add in remaining garlic, yellow onion slices and steamed broccoli florets and 1 / 2 cup chicken broth
- Stir-fry for 2 minutes
- Re-mix the broth / cornstarch mixture slightly once again with a fork or whisk then add to the skillet
- Cook stirring until the chicken and veggies are coated and the sauce has thickened
- Remove to a bowl and sprinkle chopped green onions on top
- Serve with rice