Recipe: Chicken Thighs with Broccoli and Almonds (using soy sauce, orange juice, and gin

CHICKEN THIGHS WITH BROCCOLI AND ALMONDS

1/4 cup soy sauce
4 teaspoons cornstarch
1/4 cup orange juice
4 skinless, boneless chicken thighs, cut into bite-size pieces
2 teaspoons canola oil
3 tablespoons grated fresh ginger root
6 cloves garlic, minced
2 red bell peppers, cut into 1-inch squares
6 scallions, cut into 2-inch lengths
2 cups broccoli florets
Freshly ground black pepper to taste
1 tablespoon Asian dark sesame oil
Toasted slivered almonds (for garnish)

Combine the soy sauce, cornstarch and orange juice in a bowl; add the chicken and marinate for 30 minutes.

Heat a wok or a large skillet over medium-high heat and add the oil; when it begins to sizzle, add the ginger and garlic and cook for 1 minute.

Add the chicken and the marinade. (If the marinade is too thick to pour, add 1 tablespoon water.) Stir-fry over high heat until the chicken is cooked through, about 3 to 4 minutes.

Add the bell peppers, scallions and broccoli; stir-fry until the broccoli is bright green and just tender, about 1 to 2 minutes. Thin the sauce with water if necessary. Stir in black pepper to taste and the sesame oil.

Transfer the stir-fry to a deep platter and sprinkle with the almonds.

Makes 4 servings
Source: Quick Cuisine by Dee Hobsbawn-Smith