½ lb. Chicken thighs
Marinade sauce ingredients:
1 tbs soy sauce
1 tbs cooking wine
1 tbs cornstarch
1 tbs oil
Stir-fry sauce ingredients:
1/4 cup chicken broth
1 tbs oyster sauce
1 tsp blackstrap molasses
1 tsp sugar
1 tbs cornstarch
1 tbs cooking wine
1 tbs rice wine vinegar
Vegetables:
½ lb. broccoli florets
2 garlic cloves, minced
1 tsp fresh minced ginger
1 cup sliced white onions
Garnish with chopped green onions
Directions:
Cut chicken meat into thin, bite-size pieces. Place in a bowl and mix with marinade sauce well. Let marinate for 1 hour.
Combine the stir-fry sauce in a small bowl and set aside.
Bring a pot of water to boil and add some salt and the broccoli. Upon boiling, remove immediately and drain.
Heat 2 tbs oil in a large skillet. Stir in onions, ginger, and garlic. Cook for 1 minute or until fragrant.
Add chicken and stir and cook until chicken is cooked (about 7 minutes). Add the stir-fry sauce and broccoli.
Turn the heat up and make a quick stir. Remove and serve.
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