This dish is inspired by the Sticky Ginger Chicken from Budget Bytes. I had a bell pepper and broccoli in the fridge, so I decided to incorporate them both into the meal. Pretty much any vegetable that works in a stir fry will work with this sauce. Miss F was disappointingly, not a fan, but C and I were major fans. I think it was really because she had a friend over to play and they had snacked on chips and guacamole that afternoon, so much was eaten that I don't think she would have enjoyed anything that I served for dinner that night. I usually use chicken thighs in stir fry, it really works wonderfully, and that is no different here.
¼ cup brown sugar
3 tablespoons soy sauce
2 cloves garlic
1 tablespoon fresh ginger, grated
1 teaspoon Sriracha
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken thighs, cut into strips
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
1 teaspoon sesame seeds
Whisk together the brown sugar, soy sauce, garlic, Sriracha and 1 tablespoon oil. Place the chicken in a shallow bowl, pour the marinade over top. Marinate at room temperature for 30 minutes. Heat the remaining oil in a large skillet or wok over medium-high heat. Add the chicken, bell pepper and broccoli to the skillet. Cook for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken and vegetables from the skillet, then pour the marinade into the pan. Bring the marinade to a boil and let it thicken. Return the chicken and vegetables to the pan, tossing to coat in the sauce. Serve over rice, sprinkled with the sesame seeds.
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