Chicken and Broccoli Stir-Fry

Ingredients

• 1 1/3 lbchicken thighs, boneless and skinless, sliced thin
• 14 ozbroccoli, cut into small florets
• 1/4 cupsoy sauce
• 4 clovegarlic, finely chopped
• 1 tbspcornstarch
• 2 tbspvegetable oil

Method

1. 1

   Toss the sliced chicken with 1 tablespoon of the soy sauce and 2 teaspoons of the cornstarch until every piece is slick. Leave it while you get everything else ready. Stir the remaining cornstarch into 100 ml of cold water with the rest of the soy sauce and set that aside as the sauce.

2. 2

   Heat 1 tablespoon of oil in a wok or large skillet over a high heat until it just begins to smoke. Add the chicken in one layer and leave it alone for a full minute before stirring, then cook for 3 to 4 minutes until browned and cooked through. Tip it onto a plate.

3. 3

   Add the last tablespoon of oil and the broccoli to the hot pan, toss for a minute, then add 3 tablespoons of water and cover immediately. Steam for 2 to 3 minutes until the florets are bright green and just tender.

4. 4

   Return the chicken to the pan, add the garlic and toss for 30 seconds, then pour in the cornstarch and soy mixture. Stir for a minute as it thickens and turns glossy, coating everything. Serve at once with rice.