Ingredients
1lbchicken breast,boneless skinless, cut into 1-inch pieces
1tbspvegetable oil,plus 1 tsp
2½cupssmall broccoli florets
1tbspfresh ginger,minced
1tspgarlic,minced
¼cupoyster sauce
¼cuplow sodium chicken broth,or water
1tspgranulated sugar
2tsptoasted sesame oil
1tspsoy sauce
2tspcornstarch
salt and pepper,to taste
Preparation
Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3 to 4 minutes or until broccoli is 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 to keep warm.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken with salt and pepper, and add them to the pan in a single layer. Do in batches if needed.
Cook for 3 to 4 minutes per side until golden brown and cooked through.
Add the broccoli mixture 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, soy sauce, and cornstarch.
Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.
Serve immediately, with rice if desired.
