Chili Garlic Chicken and Broccoli Stir-Fry

Ingredients:

For the Chicken Marinade:

1. 200 grams (7 ounces) chicken thigh fillets,
2. skinless – cut into bite-sized pieces
3. ½ TBLS low sodium light soy sauce
4. 1 TSP Shao Xing rice wine (or dry sherry if unavailable)
5. 1/8 TSP kosher salt
6. ¾ TSP potato starch (or corn starch)
7. ¼ TSP sesame oil

For the Sauce:

1. 1 TBLS low sodium light soy sauce
2. 1.5 TBLS Shao Xing rice wine (or dry sherry)
3. 2 TSP white sugar
4. 1 TSP potato starch
5. 1 TSP sesame oil
6. 1 TSP pure chili oil (optional, without flakes/seeds)
7. 60ml (¼ cup) water

For the Chili Garlic Chicken and Broccoli Stir-Fry:

1. 2 spring onions (scallion/green onion) – finely
2. chopped, white and light green parts separated from dark green parts
3. 6 garlic cloves – minced
4. 1 TBLS minced ginger
5. 1-3 fresh red chilies (Thai Bird’s Eye or any small hot red chilies), to taste – finely chopped
6. 285 grams (10 ounces) broccoli – cut into bite-
7. sized florets (about 3 cups)
8. 2 TBLS peanut oil
9. ¾ TBLS Sichuan Pixian Dou Ban Jiang (Chili Bean Paste)
10. 1.5 TBLS Lao Gan Ma Pickled Chilies Sauce

Instructions:
Marinate the Chicken:

1. In a bowl, combine the chicken pieces with soy sauce, Shao Xing rice wine, salt, potato starch, and sesame oil. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes.
2. Prepare the Sauce:
   In a small bowl, mix together the soy sauce, Shao Xing rice wine, white sugar, potato starch, sesame oil, chili oil (if using), and water. Set aside.
3. Cook the Chicken:
   Heat 1 tablespoon of peanut oil in a large pan or wok over medium-high heat. Once hot, add the marinated chicken pieces. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
4. Stir-Fry the Aromatics and Broccoli:
   In the same pan, add the remaining tablespoon of peanut oil. Add the minced garlic, ginger, and the white and light green parts of the spring onions. Stir-fry for 30 seconds to 1 minute until fragrant.
5. Add the chopped red chilies, Sichuan Pixian Dou Ban Jiang (chili bean paste), and Lao Gan Ma Pickled Chilies Sauce. Stir-fry for another minute.
   Cook the Broccoli:
6. Add the broccoli florets to the pan. Stir-fry for 2-3 minutes until the broccoli starts to become tender but still crisp.
   Combine Everything:
7. Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and broccoli. Stir-fry everything together for 1-2 minutes until the sauce thickens and evenly coats the chicken and broccoli.
   Serve:
8. Garnish with the dark green parts of the spring onions. Serve hot over steamed rice or noodles.
   Enjoy your flavorful and spicy Chili Garlic Chicken and Broccoli Stir-Fry!