Weeknight Chicken Thighs & Broccoli Stir-fry

Ingredients

• 12 oz Chicken Thighs, sliced thin
• 3 cups Broccoli, cut into bite-size pieces
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1 tbsp cornstarch
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp neutral oil
• Cooked rice, to serve

Method

1. Stir soy, vinegar, honey, cornstarch, and ¼ cup water into a sauce. Have everything cut and within arm's reach — stir-fries don't wait.
2. Heat half the oil in your widest pan until smoking. Sear the Chicken Thighs in a single layer, undisturbed for 90 seconds, then toss until nearly cooked. Remove.
3. Add remaining oil and the Broccoli; cook hard with a splash of water until crisp-tender and charred in spots, 2–3 minutes. Add garlic and ginger for the final 30 seconds.
4. Return the Chicken Thighs, pour the sauce down the side of the pan, and toss as it bubbles and turns glossy, about 1 minute. Serve over rice immediately.