STIR FRY/CHICKEN STIR FRY WITH ORZO/QUICK AND EASY/EPISODE 1002/CHERYLS HOME COOKING

Dice 6 garlic cloves small.

Slice 1 oz of ginger thin.

Cut 6 green onions about an inch and a half long, saving the green part.

Dice 1 small onion.

Slice 5 chicken thighs into strips, trimming excess fat.

Marinate chicken thighs in a bowl with 2 teaspoons soy sauce, 2 teaspoons oyster sauce, 4.5 teaspoons water, 1 teaspoon baking soda, 1/4 teaspoon sugar, 5.5 teaspoons cornstarch, and some pepper.

Mix until chicken is coated evenly and add about 1 teaspoon vegetable oil.

Heat a little vegetable oil in a pan and add 1 teaspoon sugar.

Add diced onions and stir for about 1-2 minutes.

Add 1.5 teaspoons rice wine and mix, then remove onions from the pan.

Add more vegetable oil to the pan, then add sliced ginger and stir to release flavor.

Add the stems of the green onions and stir.

Add 5 cloves of finely diced garlic and mix.

Add marinated chicken thighs to the pan and cook until lightly golden brown, stirring frequently.

Add 3.5 teaspoons rice wine, 3 teaspoons oyster sauce, and 1 teaspoon sugar to the chicken, mixing well.

Pour in 3/4 cup chicken broth and enough cornstarch to thicken, mixing until it begins to boil.

Add the reserved onions and the green parts of the green onions, mixing well.

Add a little pepper and mix again, cooking on low until done.

Serve the chicken stir fry over cooked orzo.

Equipment Needed

Allergens