Thai Chicken Thighs with Broccoli, Tofu, and Ginger
🌟Main ingredient:Chicken thighs
✨secondary ingredients: broccoli and tofu
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: Couple
Ingredients
2
chicken
thighs
1
cup
broccoli
florets
6
ounces
tofu,
diced
1
tablespoon
ginger,
minced
1
tablespoon
vegetable
oil
2
cloves
garlic,
minced
2
tablespoons
soy
sauce
1
tablespoon
oyster
sauce
1
teaspoon
honey
1/2
teaspoon
red
pepper
flakes
1/4
cup
chicken
broth
2
cups
cooked
rice
Cooking steps
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken thighs to the skillet and cook for 5-6 minutes on each side until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add garlic and ginger. Stir-fry for 1-2 minutes until fragrant.
Add broccoli florets and diced tofu to the skillet. Stir-fry for another 2-3 minutes until broccoli is crisp-tender.
In a small bowl, whisk together soy sauce, oyster sauce, honey, red pepper flakes, and chicken broth.
Pour the sauce mixture into the skillet with the broccoli and tofu. Cook for an additional 1-2 minutes until the sauce thickens slightly.
Return the cooked chicken thighs to the skillet and toss to coat them in the sauce.
Serve the Thai Chicken Thighs with steamed rice as a side dish.
Enjoy your delicious Thai-inspired meal!
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