3boneless skinless chicken thighsabout 1 1lb, cut into 1/2" strips
1tablespooncoconut oil or olive oil
3" piece 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
1tablespoonarrowroot or cornstarch
Optional: 1-2 cups of baby mushroomshalved as desired
Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot. 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 browned, about 10 minutes. Add the ginger, green onions, garlic, broccoli and mushrooms if desired. Cook, stirring or tossing constantly, until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
Add water to the mixture 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. Serve over rice if desired. Enjoy!