| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons plum preserves
- 2 tablespoons chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon grated ginger
- 1 tablespoon sriracha
- 3 cloves garlic, minced
- 3 scallions, sliced thin, plus more for garnish
- 2 tablespoons peanut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 yellow onion, cut into chunks
- 1 head broccoli, cut into small florets
- 1 head cauliflower, cut into small florets
- Cooked rice, for serving
- Sesame seeds, for garnish
Instructions
- Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
- Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
- Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
- Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 22 g |
| Cholesterol | 71 mg |
| Sodium | 716 mg |
Reviews
This review is for the sauce only. I added different ingredients to the stir fry, so can’t rate Ree’s version. I used the broccoli and onions, but subbed red peppers and mushrooms for the cauliflower and used only half the amount of chicken. But this sauce is absolutely fantastic. Next time I will marinate the chicken in the sauce before cooking it and will double the sauce. It’s just that good. I must say, that a gal from the middle of Oklahoma sure does know her Asian sauces. Every one of hers that I have made is really good!!!
My husband and teenager loved it. I added some snap peas and bell peppers but was a very fast meal to put together
We really enjoyed this dish!
She did not include chicken broth in the sauce on her show. Should it be included or not? It’s only 2 tablespoons.
I made this and it was absolutely delicious added a few more vegetables for the stirfry chicken turned out great I’m definitely making it again thank you ReaDrummond
This was so good. I used Bok Choy instead of cauliflower and did have to add a little more cornstarch to thicken up the gravy. definitely will make this again.
Easy to prepare. I used boneless chicken breast in place of thighs. I was unable to find plum preserves in supermarket, so substituted apricot preserves. Tasted great. Will make again.
Ok
Really great!
Extremely flavorful and easy to prepare!