Tuesday, September 17, 2013
1/4 cup minced garlic
2 tablespoons sriracha hot sauce
2 tablespoons Thai sweet chili sauce
1 teaspoon fish sauce
1 cup water or chicken stock
2 tablespoons soy sauce
2 tablespoons stir fry oil or veg oil
1 teaspoon sesame oil
1.5 pounds chicken cut into pieces
2 heads of broccoli cut into large florets
steam broccoli until bright green but still very crisp
heat wok to hot and stir fry the chicken in batches small enough so that the chicken does not release so much water that it will not brown. Cook long enough to just get the chicken cooked. Once all the chicken put the broccoli chicken and sauce in the wok and stir fry to coat and heat the chicken and broccoli and the sauce to thicken.
Serve with rice.
Photo will come the next time I make this