Simple Hoisin Chicken and Broccoli Stir-Fry

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  1 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup Hoisin sauce
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  2 Garlic(6g)
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  1 Yellow Onion(110g)
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  1 tbsp Vinegar, Rice
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  0.5 tsp Ginger, Fresh Root
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  1 tbsp Sesame Oil, Toasted
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  1 Bell Pepper(119g)
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  4 cup Broccoli
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  2 tsp Cornstarch
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  2 tbsp 2 tablespoons water
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  4 Egg, Whole, Large(176g)
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  1 tsp Soy Sauce, Low Sodium

Instructions

1. 1Cut the chicken thighs into bite-sized pieces and toss with hoisin sauce. Let sit at room temperature for 10 minutes.
2. 2Heat the toasted sesame oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 6–8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate.
3. 3Increase heat to high. Add the minced garlic and stir-fry for 1 minute until fragrant and golden. Add the diced onion, sliced bell pepper, and broccoli florets. Stir-fry for 2 minutes until the vegetable colors brighten and they begin to soften.
4. 4Return the chicken to the wok. Add the remaining hoisin sauce, rice vinegar, low-sodium soy sauce, and minced ginger. Stir-fry for 2 minutes to combine.
5. 5Mix the cornstarch with water in a small bowl until smooth, then pour into the wok. Stir-fry for 3 minutes over medium-high heat until the sauce thickens and coats the chicken and vegetables.
6. 6While the stir-fry finishes, whisk the eggs with low-sodium soy sauce in a bowl. Heat toasted sesame oil in a separate skillet over medium-high heat until it begins to steam. Pour in the egg mixture and swirl to create a thin layer. Cook for 1–2 minutes until the bottom is golden brown, then flip and cook for 1 minute more until set.
7. 7Break the omelette into bite-sized pieces. Divide the hoisin chicken and broccoli stir-fry evenly into 4 airtight containers while hot. Top each container with omelette pieces.
8. 8Cover and refrigerate for up to 4 days.