First we are going to marinate the
Skinless, Boneless Chicken Thighs, cut into 1 1/2-inch pieces (2 lb)
Baking Soda (1/2 Tbsp)
in a bowl to help help absorb the other flavors. Also add the
Fish Sauce (1/2 Tbsp)
Soy Sauce (1 tsp)
at this time. After thoroughly mixing, let the bowl rest in a room temperature room for 15 minutes.
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.
In the same wok, cook the
Red Onions (2)
and stir fry for a few minutes at high heat.
In a bowl of whisk together the
Water (1 1/2 cups)
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)
Orange Juice (3/4 cup)
In the pan of red onions, add the
Garlic (1/2 Tbsp)
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.
Serve warm, with white rice or alone.