Crispy Glazed Chicken Stir-Fry

Ingredients

• 1.5 lb boneless skinless chicken thighs (Cut into bite-sized pieces)
• 1 clove garlic (Finely grated on a microplane for the chicken marinade)
• ginger (A little, grated or finely prepared; amount not specified)
• black pepper (A little, for the chicken; amount not specified)
• tamari soy sauce (A little, for the chicken marinade; amount not specified)
• white distilled vinegar (A light splash, for the chicken marinade; amount not specified)
• 1 shallot (Peeled and cut into small petal-like pieces)
• broccoli (Separated into whole florets; use the stem as well. Amount not specified)
• snap peas (Trimmed by pinching and pulling away the fibrous string; amount not specified)
• 4 cloves garlic (Minced for the sauce)
• 3 tbsp soy sauce (A few tablespoons, for the sauce)
• white distilled vinegar (Some more, for the sauce; amount not specified)
• honey (Optional; a small drizzle for balance. Amount not specified)
• sesame oil (A small drizzle for the sauce; amount not specified)
• cornstarch (A little, to coat the chicken; amount not specified)
• baking soda (A touch, to coat the chicken; amount not specified)
• oil (For stir-frying; amount not specified)
• green onion (Amount not specified)
• cooked rice (For serving; amount not specified)

Steps

1. 1

   Place the bite-sized chicken thigh pieces in a bowl. Add the grated garlic, a little grated ginger, black pepper, a little tamari soy sauce, and a light splash of white distilled vinegar. Cover with plastic wrap and refrigerate while you prepare the vegetables.

2. 2

   Peel the shallot. Cut it straight through the middle, turn it, and cut through the middle again, continuing until it separates into small petal-like pieces.

3. 3

   Prepare the broccoli by splitting the stalk and pulling the florets away by hand so they remain whole rather than breaking into crumbly tops. Include the stem.

4. 4

   Trim the snap peas by pinching the top and pulling out the fibrous string along the inside curve.

5. 5

   Make the stir-fry sauce by combining the minced garlic, soy sauce, additional vinegar, optional honey, and sesame oil in a bowl. The honey may be omitted; it is included to balance the salty and sour flavors.

6. 6

   Before cooking, dust the marinated chicken with a little cornstarch and a touch of baking soda, coating the pieces evenly.

7. 7

   Heat a wok or sauté pan and add a little oil. Add the coated chicken and spread it around the pan as much as possible so the pieces can brown.

8. 8

   Stir-fry the chicken for a couple of minutes, then turn or stir the pieces as needed. Continue cooking for approximately 5–6 minutes total, until the chicken has developed color and is fully cooked. Transfer it to a separate container.

9. 9

   Return the wok or sauté pan to the heat. Add the shallot and green onion, switching to a different utensil if desired. Cook for a couple of minutes, breaking up the shallot layers as they cook, until they begin to blister.

10. 10

    Move the shallot and green onion to the side of the pan, then add the broccoli and snap peas. Cook just until the vegetables are hot and have picked up a little color while remaining nicely crunchy.

11. 11

    Return the cooked chicken to the pan and pour in the prepared sauce. Stir everything together until the sauce thickens and the chicken pieces are evenly coated with a glossy glaze.

12. 12

    Serve the stir-fry with a bowl of rice.

Notes

The source does not specify exact amounts for most marinade, sauce, vegetable, coating, or cooking-oil ingredients. It also does not specify a chicken internal temperature or exact vegetable quantities. The cornstarch and baking soda are described as helping tenderize and crisp the chicken, while the cornstarch thickens the sauce.

Nutrition per serving

• main
• stir-fried
• chicken
• high-protein
• vegetable-forward
• crunchy
• quick meal
• served with rice