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CHICKEN AND BROCCOLI STIR FRY

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Ingredients

  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 2 cups small broccoli florets
  • 1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 cup oyster sauce
  • 1/4 cup low sodium chicken broth or water
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • salt and pepper to taste

Details

Preparation

Step 1

Heat 1 teaspoon of oil in a Kitchen Fair 10" Expressions fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are 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.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables 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 and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.

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