Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308 kcal
Author Dinner at the Zoo

Ingredients

1 pound boneless skinless chicken breast cut into 1 inch pieces

1 tablespoon + 1 teaspoon vegetable oil

2 cups small broccoli florets

1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1/4 cup oyster sauce

1/4 cup low sodium chicken broth or water

1 teaspoon sugar

2 teaspoons toasted sesame oil

1 teaspoon soy sauce

1 teaspoon cornstarch

salt and pepper to taste

Instructions

Heat 1 teaspoon of oil in a Kitchen Fair 10"

Expressions fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.