Tender strips of chicken, and hot, crisp vegetables are combined with an Asian-inspired sauce in this Ginger Chicken and Broccoli Stir Fry.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Mediterranean
Servings: 4small servings or 2 large servings
Calories: 205kcal
Ingredients
3boneless skinless chicken thighsabout 1 1lb, cut into 1/2" strips
1tablespooncoconut oil or olive oil
3inchpiece of fresh gingerpeeled and chopped very small, about 3 tablespoons minced
2large cloves garlicminced
3green onionsthinly sliced
1bunch of broccolicut into small florets, about 4 cups florets
1/4cupwater
2tablespoonsoyster sauce
2tablespoonsrice vinegar
2tablespoonssoy sauce
1teaspoonsesame oil
1tablespooncornstarch
Optional: 1-2 cups of baby mushroomshalved as desired
Instructions
Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6-8 minutes. Remove the chicken to a plate and set aside.
Add the ginger, green onions, garlic, broccoli, and mushrooms to the empty skillet. Cook, stirring or tossing constantly until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
Add water to the pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Return the chicken to the pan and stir to coat. Serve over rice if desired. Enjoy!