Ingredients:

  • 600g (1.3 lbs) Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp Light Soy Sauce (for marinade)
  • 1 tsp Sesame Oil (for marinade)
  • ½ tsp White pepper
  • 4 tbsp Cornflour (Cornstarch), for dusting
  • 3 tbsp Neutral cooking oil (e.g., groundnut, rapeseed, or sunflower oil)
  • 400g (14 oz) Tenderstem Broccoli, tough stems removed
  • 4 cloves Garlic, minced
  • 1 inch Fresh Ginger, grated (about 1 tbsp)
  • 6 tbsp Light Soy Sauce (for sauce)
  • 4 tbsp Chicken stock (low sodium)
  • 3 tbsp Rice Vinegar
  • 2 tbsp Runny Honey or Maple Syrup
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Brown Sugar (optional)
  • 1 tbsp Cornflour (Cornstarch), mixed with 2 tbsp cold water (for slurry)
  • 2 tsp Toasted Sesame Seeds (for garnish)
  • 2 Spring Onions (Scallions), finely sliced (for garnish)

Instructions:

  1. Prep Chicken: Cube the chicken thighs and marinate quickly with 1 tbsp light soy sauce, sesame oil, and white pepper. Set aside for 5 minutes.
  2. Prep Vegetables & Aromatics: Chop the broccoli. Mince the garlic and grate the ginger.
  3. Prepare Sauce: Whisk together the sauce ingredients (6 tbsp light soy, stock, rice vinegar, honey/syrup, dark soy, and optional brown sugar). Prepare the 1 tbsp cornflour slurry separately and set aside.
  4. Coat Chicken: Take the marinated chicken and toss it thoroughly in the dry cornflour until every piece is evenly coated. Shake off excess.
  5. Sear Chicken: Heat the neutral oil in a wok over high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed). Cook for 3–4 minutes per side until golden brown and crispy, ensuring it is cooked through.
  6. Hold: Remove the crispy chicken using a slotted spoon and place it on a plate lined with paper towels. Keep the wok and remaining oil on the heat.
  7. Cook Broccoli: Toss the Tenderstem broccoli into the hot wok. Stir-fry vigorously for 2 minutes. If needed, add a splash of water and quickly cover for 30 seconds to steam-fry the broccoli until bright green and al dente.
  8. Sauté Aromatics: Push the broccoli to one side. Add the minced garlic and grated ginger to the centre and sauté for 30–60 seconds until fragrant, taking care not to burn the garlic.
  9. Add Sauce Base: Pour the prepared sauce mixture into the wok. Bring to a rapid boil, scraping up any delicious browned bits (fond) from the base of the wok.
  10. Thicken: Give the cornflour slurry a quick re-whisk and pour it slowly into the boiling sauce, stirring constantly until the sauce thickens and turns glossy.
  11. Combine: Return the crispy chicken pieces to the wok. Toss gently but thoroughly to coat the chicken and broccoli evenly in the glossy sauce. Cook for 30 seconds to reheat.
  12. Serve: Transfer immediately to serving bowls. Garnish generously with toasted sesame seeds and sliced spring onions.