Medusa

1lb – fresh chicken thighs (cut into 1″ pieces)

2T soy sauce

1T sugar

2ea clove garlic smashed

1/2oz ginger fresh smashed

2T rice wine vinegar

1t white pepper

1T arrowroot or cornstarch

marinate chicken for 30 minutes and no longer than 4 hours.

Sauce-

2ea garlic cloves smashed

2oz ginger smashed

2T chili paste

4oz brown sugar

7oz honey

5oz ketchup

6oz soy sauce

1T sesame oil

1t white pepper

2oz rice wine vinegar

1T arrowroot or cornstarch

1T sesame seeds

1, combine all ingredients accept sesame seeds. bring to a boil

2. strain after cooking 3-4 minutes

3. add sesame seeds

Assemble dish

1. heat wok or pan till hot, add 2oz avocado oil and saute 12oz broccoli florets.
2. add 3oz water and cover to steam. remove
3. remove chicken thigh meat from marinade and toss into flour/cornstarch 50\50 approximately 12oz each, shake off excess.
4. add 4oz avocado oil to pan and heat till shimmering, add chicken in a single layer to insure proper browning. do not shake pan or stir for first 2-3 minutes. cook 5-6 minutes total. drain fat.
5. add broccoli and 1.5cups of sauce to chicken and toss, cook for 1-2 minutes.
6. place over jasmine or basmati rice, garnish with cilantro and sesame seeds
7. serve