Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups chicken broth or stock (I use low-sodium)
  • 1/3 cup light or dark brown sugar
  • 1/2 cup soy sauce (I use low sodium - see note)
  • 1/4 cup oyster sauce (see note)
  • 3 tablespoons cornstarch
  • 1 tablespoon grated fresh ginger or refrigerated ginger paste (see note)
  • 1 tablespoon finely minced garlic (or 1 teaspoon garlic powder)
  • 1 teaspoon sesame oil
  • 3-4 cups cooked, shredded or cubed chicken (about 20 ounces)
  • 6-8 cups broccoli florets, chopped into bite-size pieces (about 16 ounces)
  • Hot, cooked rice, for serving
  • Toasted sesame seeds and chopped green onions, for garnish

Instruction

  • Place the broccoli in a microwave-safe bowl with 1 cup water, cover, and steam in the microwave for 3-4 minutes until the broccoli is crisp-tender (or steam on the stovetop). Drain the water and set aside.
  • In a deep 12-inch skillet (you can also use a saucepan or pot), whisk together the broth, sugar, soy sauce, oyster sauce, cornstarch, ginger, garlic and sesame oil.
  • Bring the mixture to a simmer over medium heat, whisking constantly, and cook until the sauce has thickened, 3-4 minutes.
  • Add the chicken and broccoli and stir to cover with sauce. Heat through.
  • Serve over hot, cooked rice and garnish with toasted sesame seeds and chopped green onions, if desired.