Chicken and Broccoli Stir Fry

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1/2 cup chicken stock

1/4 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

1/2 teaspoon toasted sesame seeds

Directions

FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a medium bowl, combine chicken and cornstarch.

Heat canola oil and sesame oil in a large skillet over medium high heat.

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.

Serve immediately, garnished with sesame seeds.