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Ingredients
- 4 chicken thighs
- 1 tbsp tapioca starch
- Salt & pepper
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp squeeze ginger
- 1/2 tbsp sriracha
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 large head broccoli
Instructions
- Chop chicken thighs into 1â€, bite-sized pieces and transfer to a shallow dish.
- Sprinkle over tapioca starch and a pinch of salt & pepper, and toss together to completely coat the chicken in the starch.
- Add 1 tbsp sesame oil and the 2 tbsp olive oil to a large frying pan and turn fire on medium/high.
- Add the chicken pieces to the pan and spread evenly in one layer, careful not to overcrowd. Fry the chicken pieces for 4-5 min per side, until a light brown crispy edge forms, only flipping once.
- While the chicken is cooking, make the stir fry sauce. Whisk together 1 tbsp sesame oil with rice vinegar, squeeze ginger, sriracha, honey, and soy sauce.
- Once the chicken has been fried on both sides, pour in the sauce into the pan and reduce the heat to medium.
- Chop the head of broccoli into bite sized pieces (should make about 2 cups) and add to the pan with the chicken and sauce. Toss together, cover, and simmer until the broccoli is softened to a texture you like, about 10 minutes.
- Serve over jasmine rice and enjoy!
