Teriyaki chicken stir-fry with broccoli
- 12 chicken thighs
- ⅓ cup soy sauce
- ⅓ cup sesame oil
- ½ cup minced ginger
- 2 tbsp minced garlic
- 1 ½ tsp red pepper flakes
- 12 cups broccoli
- 6 baby bok choys
- ¾ cup canola oil
- 3 cups shredded carrot
- 6 cups snow peas
- 9 cups spinach
- 6 green onions
Cut chicken thighs into 1-inch cubes, then place in a ziplock bag or shallow dish. In a small bowl, whisk together soy sauce, 1 ½ tbsp water, the sesame oil, ginger, garlic, red pepper flakes (optional) and a pinch of salt and pepper.
Add soy sauce mixture to chicken and stir (or shake bag) until chicken is well coated. Place in fridge to marinate for 1 hour.
Cut broccoli into small florets. Trim root end off baby bok choy and separate leaves.
In a large skillet over medium heat, add canola oil until hot. Add chicken and the marinade. Cook, stirring, about 5 minutes or until chicken begins to brown.
Stir in broccoli, carrot, baby bok choy and snow peas. Reduce heat to medium-low, cover and simmer 2 to 3 minutes, or until vegetables are tender but still vibrant. Season with salt and pepper to taste.
Place spinach in the bottom of a serving bowl. Finely slice green onion. Serve chicken stir-fry on top of spinach, garnished with green onion.