Sesame Chicken and Broccoli Stir-Fry (Nut-Free)

Ingredients

• 1.5 lb Chicken thighs
• 4 cups Broccoli florets
• 2 tbsp Sesame seeds
• 4 tbsp Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Rice vinegar
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

Instructions

1. 1Cut the 1.5 lb chicken thighs into 1-inch pieces. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch, tossing to coat evenly.
2. 2In a separate small bowl, whisk together the remaining 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of rice vinegar, 3 minced cloves of garlic, and 1 teaspoon of ginger until well combined.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, approximately 375°F (190°C). Add the coated chicken pieces in a single layer and stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through to an internal temperature of 165°F (74°C).
4. 4Add the 4 cups of broccoli florets to the skillet with the chicken. Continue to stir-fry for another 3-4 minutes, until the broccoli is tender-crisp and bright green.
5. 5Pour the prepared sauce mixture over the chicken and broccoli in the skillet. Cook, stirring constantly, for 1-2 minutes, until the sauce has thickened and coats the chicken and broccoli.
6. 6Stir in the 2 tablespoons of sesame seeds until they are evenly distributed throughout the dish.
7. 7Serve the sesame chicken and broccoli immediately over the 4 cups of cooked rice.

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