Directions
- 1Mince garlic, ginger, and scallions.
- 2Dice chicken thighs into bite-sized pieces.
- 3Marinate chicken with salt, black pepper, soy sauce, MSG, and corn starch.
- 4Core and dice zucchini.
- 5Cut broccoli into small florets.
- 6Slice carrots thinly.
- 7Roughly chop onions.
- 8In a bowl, mix together chicken stock, soy sauce, liquid aminos, dark soy sauce, sesame oil, brown sugar, and black pepper.
- 9Heat avocado oil in a large pot, add chicken and cook until golden brown and crispy.
- 10Add aromatics (garlic, ginger, scallion), onions, and carrots; mix well.
- 11Add zucchini and mix well.
- 12Add broccoli and mix well.
- 13Pour in sauce and add corn starch slurry until sauce thickens.
- 14Serve over steamed rice.
Ingredients
- 1 garlic
- 1 ginger
- 1 bunch scallion
- 2 lbs chicken thighs
- 1 big pinch salt
- 1 pinch black pepper
- 1 bottle soy sauce
- 1 tablespoon MSG
- 1 cup corn starch
- 3 zucchini
- 1 head broccoli
- 2 carrots
- 2 onions
- 4 cups chicken stock
- 1 tablespoon liquid aminos
- 1 tablespoon dark soy sauce
- 1 pinch sesame oil
- 1 tablespoon brown sugar
- 1 cup corn starch slurry
- 1 serving steamed rice
Equipment
knifecutting boardbowlwhisklarge pot
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