Cooking Instructions
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Step 1
First, we will marinate the
Boneless, Skinless Chicken Thighs (2 lb)
with the
Baking Soda (1/2 Tbsp)
in a bowl to help absorb the other flavors. Also, add the
Fish Sauce (1/2 Tbsp)
and
Soy Sauce (1 tsp)
at this time. After thoroughly mixing, let the bowl rest in a room temperature room for 15 minutes.
Step 2
Heat a wok on high heat and add
Coconut Oil (1/4 cup)
until melted. Stir fry a little bit of chicken at a time (so it can cook evenly) and once finished, transfer to a plate. Repeatedly cook the remaining chicken until all the chicken is done.
Step 3
In the same wok, cook the
Red Onions (2)
and stir fry for a few minutes at high heat.
Step 4
In a bowl of whisk together the
Water (1 1/2 cups)
add the
Corn Starch (3 1/2 Tbsp)
,
Soy Sauce (1/2 Tbsp)
,
Oyster Sauce (1/4 cup)
,
Brown Sugar (1/2 cup)
,
Apple Cider Vinegar (1/4 cup)
the
Oranges (3)
.
Step 5
In the pan of red onions, add the
Garlic (1/2 Tbsp)
and
Broccoli Florets (2 cups)
. After 2 minutes, add the sauce made from Step 4 until the sauce starts to boil. Finally, add the cooked chicken and let cook for 1 more minute.
Step 6
Serve warm, with white rice or alone.
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