Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Cook the vegetables
Heat 1 teaspoon of the vegetable oil in a large frying pan over medium heat. Add 2 cups small broccoli florets and 1 cup sliced mushrooms and cook about 4 minutes, until just tender.
- 2
Add aromatics
Stir in 2 teaspoons minced fresh ginger and 1 teaspoon minced garlic and cook 30 seconds more, until fragrant. Move the vegetables to a plate and cover to keep warm.
- 3
Sear the chicken
Wipe the pan clean and turn the heat to high. Add the remaining 1 tablespoon oil. Season 1 pound chicken breast (cut into 1-inch pieces) with salt and pepper, then add to the pan in a single layer, working in batches if needed. Cook 3 to 4 minutes per side until golden and cooked through.
- 4
Make the sauce
Return the vegetables to the pan and cook 2 minutes to warm through. In a bowl, whisk together the oyster sauce, chicken broth, sugar, toasted sesame oil, and soy sauce. In a small bowl, stir the cornstarch into 1 tablespoon cold water.
- 5
Finish
Pour the sauce over the chicken and vegetables and cook 30 seconds. Add the cornstarch slurry, bring to a boil, and cook about 1 minute until the sauce thickens and coats everything. Serve right away, over rice if you like.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Chicken and Broccoli Stir Fry
Created by: CleanPlateClub
Ingredients
- 1 lb chicken breast
- 1 tbsp vegetable oil
- 2 cup broccoli
- 1 cup mushrooms
- 2 tsp ginger
- 1 tsp garlic
- 1/4 cup oyster sauce
- 1/4 cup chicken broth
- 1 tsp sugar
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp cornstarch
- salt and pepper, to taste
Instructions
- Cook the vegetablesHeat 1 teaspoon of the vegetable oil in a large frying pan over medium heat. Add 2 cups small broccoli florets and 1 cup sliced mushrooms and cook about 4 minutes, until just tender.
- Add aromaticsStir in 2 teaspoons minced fresh ginger and 1 teaspoon minced garlic and cook 30 seconds more, until fragrant. Move the vegetables to a plate and cover to keep warm.
- Sear the chickenWipe the pan clean and turn the heat to high. Add the remaining 1 tablespoon oil. Season 1 pound chicken breast (cut into 1-inch pieces) with salt and pepper, then add to the pan in a single layer, working in batches if needed. Cook 3 to 4 minutes per side until golden and cooked through.
- Make the sauceReturn the vegetables to the pan and cook 2 minutes to warm through. In a bowl, whisk together the oyster sauce, chicken broth, sugar, toasted sesame oil, and soy sauce. In a small bowl, stir the cornstarch into 1 tablespoon cold water.
- FinishPour the sauce over the chicken and vegetables and cook 30 seconds. Add the cornstarch slurry, bring to a boil, and cook about 1 minute until the sauce thickens and coats everything. Serve right away, over rice if you like.