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Recipe Card
ingredients
- 3 tablespoons San-J Umami Tamari Splash
- 2 tablespoons light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, grated
- 3 scallions, green and white parts, chopped
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 boneless, skinless chicken thighs, at room temperature, cut into 1 inch pieces
- 2 cups broccoli florets, roughly chopped
- 3 tablespoons neutral cooking oil (canola, avocado), divided
- 1 cup chicken stock
Method
Step 1
To make the marinade: Combine San-J Umami Tamari Splash, light brown sugar, rice vinegar, sesame oil, ginger, garlic, and scallions. Season with salt and then stir in cornstarch. Add chicken and carefully mix the ingredients together until the chicken is fully coated. Set aside to marinade for 15 minutes or up to one hour.
Step 2
Heat a large skillet or wok on medium-high and add half of the neutral oil. Add broccoli florets and saute for 4-5 minutes until a slight char appears. Remove the broccoli, add the remaining neutral oil, and pour the chicken and all the marinade into the skillet/wok. Allow the chicken to brown for 4-5 minutes, stirring often to prevent any burning or sticking.
Step 3
Gradually add the chicken stock. The sauce will begin to thicken as it simmers. Finish cooking the chicken through and then add the charred broccoli back into the sauce. Allow everything to cook together for an additional 2-3 minutes.
Step 4
Serve hot with your favorite rice or side dish.