How to Make Chicken Stir Fry | Hilah Cooking

Start with broccoli, cut into small pieces using a roll cut technique for better surface area.

Steam broccoli stems in an inch of water for about 3 minutes until bright green, or microwave for about a minute.

Chop 1 tablespoon of garlic and a knob of ginger into thin slices.

Prepare sauce with chicken broth, tamari, rice vinegar, brown sugar, corn starch, and sesame oil.

Cut 1 pound of chicken thighs into 1-inch pieces and season with salt and rice flour.

Heat a large wok over high heat and add 1 cup of oil.

Test oil temperature with a dried chili pepper; once bubbling, add chicken in batches.

Fry chicken for about 3 minutes until golden brown, stirring occasionally.

Remove most oil from the wok, leaving about 2 tablespoons, and turn the heat back on.

Add more dried chilies and raw cashews to the wok, cooking for about 60 seconds until toasted.

Pour in the prepared sauce and let it come to a boil until it thickens, then toss everything together.

Equipment Needed

Dietary

Allergens