Description
A quick and delicious stir-fry featuring tender chicken and vibrant broccoli, enhanced with a savory sesame sauce.
Ingredients
Scale
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil or vegetable or canola oil
- 1 pound boneless skinless chicken thighs, cut into strips
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 head broccoli, cut into florets
- 3 green onions, thinly sliced
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- ¼ cup low sodium chicken stock or chicken broth or water
- Cooked white or brown rice (optional)
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce, and cornstarch. Set aside.
- Add oil to a large wok or skillet over high heat.
- Season chicken with salt and pepper. Add chicken to wok or skillet and cook until golden brown, about 3 to 4 minutes on each side.
- Add broccoli, green onions, ginger, and garlic and cook for another 3 minutes, stirring frequently.
- Pour stir fry sauce over the top and stir.
- Add chicken stock and stir until mixture has thickened, about one to two minutes.
- Serve over rice.
Notes
- For a spicier dish, add red pepper flakes or sriracha.
- Optional: Add other vegetables like bell peppers or snap peas for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg