INGREDIENTS:
Chicken marinade:
- 1 tbsp. soy sauce
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tbsp. cornstarch
- 1 lb. boneless, skinless chicken tenders, cut into 1" pieces
Sauce:
- 1/4 cup chicken broth or water
- 1 tbsp. cornstarch
- 2 tbsp. soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 tsp. garlic, minced
- 1/8 tsp. ginger
- 1 tsp. hoisin sauce
- 1/4 tsp. sesame oil
- 1/4 tsp. sugar
- 1/4 tsp. pepper
- Dash crushed red pepper flakes
Remaining ingredients:
- 3 tbsp. canola oil
- 1 onion, sliced
- 2 cups frozen cut broccoli
- Cooked white or brown rice, for serving (optional)
INSTRUCTIONS:
- For the chicken: In a medium bowl, whisk the soy sauce, egg, salt, pepper, and cornstarch. Add the chicken pieces and toss to coat. Let sit for 15 minutes.
- For the sauce: Meanwhile, mix the sauce ingredients together. Combine the chicken broth/water, soy sauce, rice vinegar, garlic, ginger, hoisin sauce, sesame oil, sugar, pepper and crushed red pepper in a small bowl and whisk until combined. Set aside.
- Heat the canola oil in a large skillet over medium heat. Add the chicken in an even layer and cook for 3-4 minutes per side, until crispy and cooked through. Repeat in batches if all the chicken will not fit in the pan in an even layer, adding a little more oil if necessary. Once the chicken is cooked, put it in a bowl and set aside.
- Add the onions to the skillet with the remaining oil, adding another tablespoon of oil if necessary. Cook for 5 minutes or until tender. Add the broccoli and cook until warmed through, about 3 minutes. Add the sauce mixture to the pan and bring to a boil. Add the chicken and toss to coat. Lower the heat to low and stir until sauce is thickened. Serve over rice, if desired.
Source: The Savvy Kitchen
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