Ingredients
- 4 boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup broccoli florets
- 3 tablespoons cornstarch, divided
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup apple juice
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- Toss chicken pieces with 2 tablespoons cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and ginger for about 30 seconds until fragrant.
- Stir in apple juice, soy sauce, brown sugar, ketchup, rice vinegar, and red pepper flakes. Bring to a gentle simmer.
- Mix remaining 1 tablespoon cornstarch with 1/4 cup water to form a slurry. Stir into sauce and cook 2–3 minutes until thickened.
- Add broccoli, cover, and cook 3–4 minutes until tender-crisp.
- Return chicken to skillet and toss to coat in glaze. Simmer 2–3 minutes.
- Garnish with sliced green onions and serve over rice.
Notes
- Cook chicken in batches if needed to avoid overcrowding.
- Add bell peppers or snap peas for extra vegetables.
- Adjust sweetness by reducing brown sugar if desired.
- If sauce thickens too much, add a splash of water or apple juice.
- Thighs stay juicier, but chicken breast can be substituted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
