Chicken and Broccoli Stir Fry
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(42)
Ingredients
4 servings
- ½ cup chicken stock
- ¼ 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
- ½ teaspoon toasted sesame seeds
How would you rate this recipe?
Preparation
Step 1
FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
Step 2
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 3
In a medium bowl, combine chicken and cornstarch.
Step 4
Heat canola oil and sesame oil in a large skillet over medium high heat.
Step 5
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.
Step 6
Serve immediately, garnished with sesame seeds.
Step 7
Save recipe for the next time?
Chef's notes
You can swap chicken thighs for chicken breasts if preferred.
Feel free to use any veggies you have on hand – carrots, zucchini, cauliflower, snap peas, baby corn.
