Ingredients
Chicken
- 1 1/2 pounds chicken thighs, cut into 1" chunks
- 1/4 c flour
- 2-3 large eggs, beaten
- 2 c Panko breadcrumbs
Sauce
- 1 1/2 c chicken broth I use better than Bouillon Roasted Chicken Base
- 1/3 c Hoisin sauce
- 1/4 c rice vinegar
- 3 T Low sodium soy sauce
- 3 T brown sugar
- 2 T cornstarch
- 1/4 t red pepper flakes
- T broccoli crown, cut into florets
- 1-2 T grated fresh ginger
Instructions
Chicken
- Cut chicken into 1" chunks. Pat dry with paper towels.
- Place chicken chunks in a Ziploc bag with flour and toss to coat.
- Put chicken chunks in beaten eggs using tongs and move to the next coating station.
- Roll in Panko crumbs to coat and place on a rimmed baking sheet lined with parchment paper or foil.
- Bake at 450 degrees F for 13-15 minutes. While this is baking, create the sauce. Begin to stir-fry the broccoli florets in a wok as sauce is finishing.
Sauce
- Constantly whisk all of the ingredients and simmer until thickened.
- Place the chicken in wok with the broccoli. Pour the sauce over and stir/toss to coat.
- Serve over Fried Rice or Jasmine rice.