Chicken Broccoli Asian Stir Fry with Peanut Butter

Ingredients

Ingredients

• 1 lb chicken
• 2 cups broccoli
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1.5 tbsp rice wine vinegar
• 2.5 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 cup peanut butter
• 2 cloves minced garlic
• 1 tbsp grated ginger

Instructions

1. Gather all ingredients and prepare them by cutting chicken into bite-sized pieces and broccoli into florets.
2. In a bowl, combine 1/2 tbsp soy sauce, 1/2 tbsp rice wine vinegar, 1 tbsp cornstarch, and a pinch of salt. Add chicken pieces and coat well for velveting; let marinate for 15 minutes.
3. Heat a wok over medium-high heat and add 2 tbsp of vegetable oil.
4. Add marinated chicken pieces to the hot wok and stir-fry for 5-7 minutes until they are golden brown and cooked through. Remove the chicken from the wok and set aside.
5. Add 2 cloves minced garlic and 1 tbsp grated ginger to the wok, stir-frying for 30 seconds until fragrant.
6. Add broccoli florets to the wok and stir-fry for 3-4 minutes until they are bright green and slightly tender.
7. In a small bowl, mix together 1/4 cup of peanut butter, 2 tbsp of soy sauce, 1 tbsp of maple syrup, 1 tbsp of rice wine vinegar, and 1 tbsp of water to create the sauce.
8. Return the cooked chicken to the wok with the broccoli.
9. Pour the peanut sauce over the chicken and broccoli, and toss everything together to coat well.
10. Cook for an additional 2-3 minutes, letting the sauce thicken slightly.
11. Serve hot over cooked rice or noodles.
12. Garnish with chopped peanuts and green onions if desired.