I have a wok, but it's lousy. Everything gets stuck in it. Maybe I need to use more oil, maybe it needs to be seasoned, I don't know, I just know I don't like it, at all. When a recipe calls for a wok, I just use a cast iron Dutch oven. I know it gets blazing hot and stays hot. It's also big enough to hold everything.
Give this recipe a try - it's easy and delicious... even my kids ate it up! They were also promised a bike ride so that may have had something to do with it... maybe.
Chicken and Broccoli
4 chicken breasts thinly sliced
2 medium onions thinly sliced
2/3 c soy sauce
1/4 c brown sugar
1 c beef broth
1/4 c corn starch
3/4 tsp grated ginger I use the tubes they sell in the produce section
1 tsp red pepper flakes (Optional in my world)
4 cups cooked broccoli I use 1-2 microwavable steamed broccoli bags
canola oil cooking spray
Mix soy sauce, red pepper flakes, ginger, and brown sugar in a bowl. Meanwhile, cook the package of broccoli in the microwave.
In a separate bowl, combine broth and cornstarch until it is in a slurry (an even but slightly thick and pasty liquid). Combine both of these only after you’ve mixed the cornstarch into a slurry. The sauce should be a pale brown (don’t worry, it’ll get thick and dark).
Heat a wok, cast iron, or large nonstick pan. Spray the pan liberally, and cook thinly sliced onions and chicken on medium until chicken is fully cooked. The chicken will take a few minutes depending on thickness and cut style. I did these pretty thinly so they only took about 4-5 minutes.
Remove the chicken and onions from the pan, and pour in the sauce mixture. Once the sauce mixture thickens, add the onions and chicken back in.
Add the cooked broccoli as well.
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