Chicken and Broccoli Stir Fry
The seared
chicken and sautéed broccoli are covered in a sweet and savory teriyaki sauce
that will make you want more! It's such a simple and tasty recipe that is
perfect for those hectic weekdays.
INGREDIENTS
- 1 teaspoon sugar
- 1/4 cup oyster sauce
- 1 teaspoon soy sauce
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 2 teaspoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch
- 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
- 1/4 cup low sodium chicken broth or water
INSTRUCTIONS
First, heat
1 teaspoon of oil in a large skillet over medium heat. Add the broccoli and
mushrooms and cook for about 4 minutes or until the vegetables are tender.
Then, 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
with a paper towel and increase the heat. 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 in batches. Cook for 3 to 4 minutes on each side until
golden and cooked through.
Return the
vegetables to the pan and cook for another 2 minutes or until the vegetables
are hot.
In a bowl,
whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce.
In a small bowl, combine the cornstarch with a tablespoon of cold water.
Pour oyster
sauce mixture over chicken and vegetables; cook 30 seconds.
Add cornstarch and
bring to a boil; cook another 1 minute or until the sauce begins to thicken.
Serve
immediately, with rice if desired. Happy Cooking Time.
