Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chicken stock
  • 1/4 cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic (minced)
  • 1 teaspoon Sriracha (optional)
  • 1 pound boneless (skinless chicken thighs, cut into bite-size pieces)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 3 cups broccoli florets
  • 1/2 teaspoon toasted sesame seeds

Instruction

  • FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a medium bowl, combine chicken and cornstarch.
  • Heat canola oil and sesame oil in a large skillet over medium high heat.
  • Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
  • Serve immediately, garnished with sesame seeds.