My family’s all time favorite stir fry is the Spicy Chicken and Bacon Stir Fry that my husband made for the first time earlier this year. He’s made it for us at least six times since then and every single person that has tried it LOVES it.
I wanted to try something a little different the other night, without losing the awesome flavor that we already love. This was the best possible use for the broccolini from my Chow Box and I can hardly wait to make it again. I loved the way the vegetables really held the sauce and had so much flavor in every bite.
|Broccolini has smaller florets and longer thinner stalks than broccoli.|
- 2 lbs boneless chicken thighs skin removed and cut into 1/2" pieces
- 1 large egg white
- 1 tablespoon arrowroot or cornstarch
- 2 " fresh ginger cut into tiny matchsticks
- 1 bunch of broccolini 8 cups worth of small pieces (stalks sliced thinly and about 1" long), I added 2 cups of thinly sliced cauliflower to 6 cups of the broccolini
- 1 bunch of green onions cut into 1" pieces
- 3/4 cup soy sauce
- 1 1/2 tablespoons chili paste I used Sambal Oelek
- 3 tablespoons brown sugar
- 2 tablespoons light flavored olive oil or coconut oil
- In a large mixing bowl, whisk together the egg white and the arrowroot. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar and chili paste and set aside.
- Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the vegetables and toss to combine. Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.
- Add the soy sauce mixture and stir to coat everything well. Cook about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables. Enjoy!