And today, on Halloween, I've got a crispy chicken stir fry recipe for you.

This is pretty simple.

Fast for a weeknight dinner.

And it's very similar to, like, generals, Joes, chicken dinner, also chicken.

I'm gonna call it general highlights chicken because I'm a narcissist like that.

But I do promise it is delicious.

We're gonna start with some broccoli's.

If you don't like broccoli, you can use green beans.

If you don't like green beans, then you should just get off the planet.

We're gonna do like a little simple role cut.

So put your knife at a 45 degree angle.

Doesn't have to be exactly Don't need a fucking protractor and then rotate 1/4 of a turn slice again, and then what?

You end up with a kind of shaped like this, like almost like a little triangle.

You get a lot more surface area so it cook fast.

And then it's also easier to eat because you have a better issue of like a cut surface to the tough kind of skin for the floor, et's cutem apart wherever they naturally sort of wanna come apart and then cut your trees in half lengthwise some of the larger ones you want.

You want to cut into quarters just approximately.

Make it all about the same size so that they cook at the same rate on table, your stems and your floor.

It's everything I've got just about an inch of water in this pot.

Put all the stems in the bottom because they take longer to cook and then topped that with the largest florist's.

So we're gonna seem this for about three minutes just until the broccoli turns bright green.

If you don't want to use a stovetop steamers situation, you could microwave the broccoli for just about a minute, is all it'll take.

Take the lid off so it doesn't continue to cook for the sauce.

Chop up some garlic, so this is kind of a little sauce that I came up with when I was really craving Chinese takeout.

Maybe we were a little hungover, but every time I eat takeout, I always end up feeling kind of shitty afterwards.

Committing There's so much oil and sugar and everything about a tablespoon of garlic and then a knob of ginger so recipes will sometimes say, a knob of ginger or a thumb of ginger.

So this is basically what they mean is like a piece about that big news, the backside of a knife to scrape the skin off, gonna slice it real thin one way and then the other.

That's good enough.

And then here I've got some chicken broth, chicken stock, whatever.

That's sort of the base of our sauce, and then we're gonna have other stuff.

So I saw some actually using tamari, But I don't know, tomorrow doesn't have wheat.

We used tomorrow.

Then this is gluten free and some rice vinegar.

If you don't have rice vinegar and you don't want to buy a whole bottle just for this you can use apple cider vinegar.

White vinegar is gonna be a little strong couple teaspoons of brown sugar.

And if you want yours a little bit sweeter if you really like, um, sweet ass Chinese food and by all means, add more and a little corn starch to thicken the sauce A little sesame oil.

I measured my dry things first so that my spoon doesn't get all wet with the sesame oil.

Pretty smart.

Just like I cut up all my broccoli and garlic and ginger before I'm gonna cut up my chicken so I don't have to wash my cutting board in between.

Earth Day is every day.

Try to save water.

We'll set that aside, and then we can start cutting up the chicken.

So I'm using chicken thighs.

I've got about a pound here.

If you wanna make this lower fat or you don't like chicken thighs, that's fine.

You can totally use chicken breasts, but to me, chicken guys have more flavor and the state moist and juicy, unlike chicken breast, which can get kind of overcooked.

So trip him up just a little bit.

Just get some of the fat off.

I'm not gonna go crazy here and then want to cut these up into pieces no bigger than about an inch by an inch and tossed him into a large bowl.

As with any stir fry, you want to make sure that everything is cut into about the same size.

Be so all your broccoli is the same as all your broccoli.

And all your chicken pieces are the same as all your other chicken pieces.

Okay, All the chickens cut up.

Let me just, uh, wash my hands real quick.

Okay, so then we're just gonna season this with a little salt, and I'm gonna toss some rice flour over the chicken pieces.

So have you done this with corn starch?

Also, if you don't want to go buy rice flour for this kind of discovered it by accident.

Because I was turd one day and I forgot to get more corn starch, so I just rice flour, and I kind of like it a little better.

It gives a slightly crunchy coating, but they both work just fine.

So whichever is Okay, so I got a big walk heating up over.

I got booed.

Walk.

Sorry.

That sounded stupid.

I have a large walk, uh, heating up over high heat.

Gonna add about a cup of oil.

I know it's a lot.

I'm not gonna lie.

It's not a small amount, but we're gonna drink most of it off later.

If you don't have a walk, you could just use a big hunk and skillet.

So I'm gonna let this heat up until it's hot.

And in one of my little peppers, I've got a few little dried chili peppers here put in.

And once it starts kind of bubbling around the edges.

Then we can start frying chicken, and I'll probably need to cook this chicken and two or three batches.

You don't wanna crowd it so much that you'll cool your oil off and they just need to cook about three minutes or so until they're nice golden brown and we'll start a Sturm around in there until all the sides are cooked.

Use this giant spoon for the first time ever, because this school splatter kind of a lot four off most of the soil.

Just leave about two tablespoons in the walk.

Turn it back on.

Now it's gonna go really fast.

Someone throw in some more dried chilies and also some raw cashews.

If you want peanuts, Abbi Fine almonds would be good.

You don't like that's of any kind I'll never know.

You just want to cook these for maybe 60 seconds until the cash you start to get a little toasted looking.

Push everything to the side here, like I've done and add the sauce.

We want to let that come to a boil on its own and you'll see it sort of thinking up pretty quickly.

You can even kind of tilt the walk if you want to get it right over the heat like that.

So once it starts to get a little darker and thickens up, tops everything quickly through.

That's it.

We're ready to serve.

So this recipe and printable format is always available.

I think dot com came and say, My own website and pilot cooking dot com texture.

Flavor balance is such a great stir fry recipe.

This is like one of my go to rescue.

So I hope that you try this.

If you try it, take a picture of it.

Hashtag I like being on Instagram Twitter Pictures of genomics Have a great day.

Don't forget to subscribe and I will see you all next time.

He's not really listening.

Goodbye.

It were really anything.

Yeah.