Ingredients
Scale
- 1 1/2 lbs chicken breast cut into 1 inch cubes
- 2 tablespoons vegetable or canola oil
- 3 cups broccoli florets cut into smaller pieces
- 1/2 tablespoon minced ginger root
- 1/2 tablespoon minced garlic
- 1/3 cup oyster sauce
- 1 tablespoon soy sauce low sodium
- 1/3 cup chicken broth low sodium
- 1 teaspoon sesame oil
- 1 tablespoon light brown sugar or honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- sesame seeds
- chopped green onions
Instructions
- In a medium bowl, whisk together all the sauce ingredients until well combined.
- For deeper flavor, marinate the cubed chicken in the sauce in a ziplock bag for 30 minutes in the fridge.
- Heat a stir-fry wok or cast-iron pan over medium-high heat.
- Add the oil and once hot, toss in the broccoli florets. Cook for 4–6 minutes until tender, then transfer to a plate.
- In the skillet, add the marinated chicken without the sauce in a single layer, cooking in batches if needed.
- Sear the chicken without moving for 1 minute, then stir and toss until no longer pink.
- Pour in the sauce and cook until it thickens into a glaze, about 7-8 minutes.
- Return the broccoli to the pan, stirring until both chicken and broccoli are coated and heated through, about 3-5 minutes.
- Serve hot, garnished with sesame seeds and green onions.
Notes
For extra flavor, use fresh ginger and garlic instead of pre-minced.
Adjust the red pepper flakes according to your spice preference.
Serve over steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.