Ingredients

• ●2 medium, boneless, skinless Chicken thighs
• ●2 medium, thinly sliced Shallots
• ●2 tablespoons Fish sauce
• ●1 cup Broccoli florets
• ●2 cups Cooked rice
• ●1 tablespoon Vegetable oil

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 3Add the chicken and cook until browned and cooked through, about 5-7 minutes.
4. 4Add the shallots and broccoli florets to the skillet and cook for another 3-5 minutes, until the shallots are softened and the broccoli is tender-crisp.
5. 5Pour in the fish sauce and stir to coat everything evenly. Cook for 1 minute more.
6. 6Serve the stir-fry over cooked rice.