Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs chicken breast (cut into 1 inch cubes)
  • 2 tablespoons vegetable (or canola oil)
  • 3 cups broccoli florets (cut into smaller pieces)
  • 1/2 tablespoon minced ginger root
  • 1/2 tablespoon minced garlic
  • 1/3 cup oyster sauce
  • 1 tablespoon soy sauce (low sodium)
  • 1/3 cup chicken broth (low sodium)
  • 1 teaspoon sesame oil
  • 1 tablespoon light brown sugar (or honey)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • Sesame seeds
  • Chopped green onions

Instruction

  • Add all the "Sauce" ingredients to a medium bowl, whisk until fully combined.
  • If you have time, add the cubed chicken to a large ziplock bag and pour the sauce on top. Transfer to the fridge and marinate for at least 30 minutes or overnight, for extra flavor.
  • When ready to cook, place a stir fry wok or cast iron pan over medium-high heat.
  • Add 2 tablespoons of vegetable or canola oil, and once hot, add the broccoli florets. Toss and cook for 4-6 minutes, or until tender. Transfer cooked broccoli to a plate.
  • Add the chicken and the sauce to the skillet over high heat in one layer. If needed cook in batches.
  • Cook the chicken without moving for 1 minute, to get a nice sear on it. After that continue to cook while stirring and tossing, until the chicken is no longer pink and the sauce forms a glaze, about 7-8 minutes.
  • Return the cooked broccoli to the pan, and stir until the chicken and broccoli are heated through and everything is well coated in sauce, about 3 minutes.
  • Serve garnished with sesame seeds and chopped green onions.