Ingredients
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1 red chili pepper, chopped (i use thai chiles)
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1 garlic clove, minced
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2 -3 tablespoons flour
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1 pinch sugar
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1 dash rice wine vinegar
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1 teaspoon toasted sesame oil
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4 chicken breasts, cut into 1-inch cubes
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2 -3 cups broccoli florets (use as little or as much as you'd like)
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1 garlic clove, minced
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1 red chili pepper, chopped
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1/4 cup soy sauce
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1 dash rice wine vinegar
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1 tablespoon gingerroot, minced
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1 tablespoon oil (peanut, vegetable, or canola)
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1/4 cup soy sauce
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1 pinch sugar
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1 tablespoon minced ginger
Instructions
- Save yourself a little time and chop the all the garlic and ginger when you make the marinade!
- Mix together the chili peppers, 1 tbsp ginger, 1 clove garlic, sugar, soy sauce, vinegar and sesame oil in a wok until sugar is dissolved. Heat it up a little just to make sure sugar is totally dissolved. Let it cool for a couple minutes.
- Put the chicken and broccoli into a large bowl and coat it with the flour.
- Pour the marinade over the chicken and broccoli; mix to coat, and marinate for at least 15 minutes but no longer than 2 hours.
- Heat wok over high heat until very hot and add the oil.
- Working quickly add the ginger, garlic, chili (optional), sugar, soy sauce, and rice wine vinegar and stir to combine.
- Add the chicken and broccoli in the wok along with the marinade and continue to cook until the chicken is brown (about 1-2 minutes).
- Once the chicken is brown, add the tomato paste and water (or broth) and stir it until the tomato paste is incorporated.
- Continue to cook for another 1-2 minutes, until chicken is done and sauce has thickened.
- Taste the sauce and season to taste with more soy, vinegar, sugar, chiles, etc --
- Serve with rice.