About the Recipe
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 lb broccoli florets
2 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp ginger, minced
1⁄2 cup low-sodium chicken broth
1⁄4 cup oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp cornstarch
Salt and pepper to taste
Sesame seeds and sliced green onions for garnish
Preparation
Step 1
In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, rice wine vinegar, brown sugar, sesame oil, and cornstarch. Set aside.
Step 2
Season the chicken pieces with salt and pepper. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned, about 3-4 minutes per side. Transfer to a plate.
Step 3
Add the remaining 1 tbsp oil to the same skillet. Add the broccoli and stir fry for 2-3 minutes until bright green and crisp-tender. Add the garlic and ginger and cook for 30 seconds more until fragrant.
Step 4
Pour in the sauce mixture and bring to a simmer. Let it bubble and thicken for 1-2 minutes. Add the chicken back to the pan and toss to coat in the sauce.
Step 5
Remove from heat and serve hot over steamed rice. Garnish with sesame seeds and green onions if desired. Enjoy!
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