Ingredients
- Stir Fry Sauce:
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- Chicken:
- 2 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 1 pound boneless skinless chicken thighs, cut into strips
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 head broccoli, cut into florets
- 3 green onions, thinly sliced
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- ¼ cup low sodium chicken stock (or chicken broth, or water)
- Serve With (Optional):
- Cooked white or brown rice
Instructions
- Prepare the stir fry sauce: In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce, and cornstarch. Set aside.
- Cook the chicken: Heat the oil in a large wok or skillet over high heat. Season the chicken strips with salt and pepper. Add the chicken to the wok and cook until golden brown, about 3-4 minutes on each side.
- Cook the vegetables: Add the broccoli, green onions, grated ginger, and garlic to the pan. Stir-fry for another 3 minutes, stirring frequently.
- Add the sauce: Pour the stir fry sauce over the chicken and broccoli mixture. Add chicken stock and stir well until the sauce thickens, about 1-2 minutes.
- Serve: Serve the sesame chicken and broccoli over cooked white or brown rice for a complete meal.
Notes
- For extra flavor, you can sprinkle sesame seeds over the dish just before serving.
- This recipe can be made with chicken breasts if you prefer a leaner option.
- Adjust the amount of oyster sauce to suit your taste preferences for sweetness and saltiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 224 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
