Chicken Thigh Stir-Fry with Broccoli and Mushrooms

Instructions

1. 1

   Begin by cutting the chicken thighs into bite-sized pieces.

2. 2

   In a small bowl, mix the cornstarch and water to create a slurry. Set aside.

3. 3

   Heat the sesame oil in a large pan or wok over medium-high heat.

4. 4

   Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.

5. 5

   Add the chicken pieces to the pan and cook until they are browned and cooked through, about 5-7 minutes.

6. 6

   Add the broccoli florets and sliced mushrooms to the pan, stirring to combine with the chicken.

7. 7

   Pour the soy sauce and chili paste over the mixture, stirring to coat the ingredients evenly.

8. 8

   Add the cornstarch slurry to the pan, stirring continuously until the sauce thickens, about 1-2 minutes.

9. 9

   Once the vegetables are tender-crisp and the sauce has thickened, remove the pan from heat.

10. 10

    Serve the stir-fry hot, garnished with additional sesame seeds or green onions if desired.