Cooked broccoli makes the Neelys' recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
Recipe courtesy of Gina Neely and Pat Neely
Episode: Neelys' Takeout
Total:
20 min
Active:
10 min
Yield:
3 to 4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.

Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.

Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.

This recipe has been updated and may differ from what was originally published or broadcast.

Pairs well with Riesling

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