Chicken and Broccoli Stir-Fry

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 4 cups broccoli florets
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon red pepper flakes, optional
• 3 cups cooked white rice, for serving

Method

1. 1

   In a medium bowl, toss the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let sit while you prep the vegetables.

2. 2

   Bring a pot of water to a boil and blanch the broccoli florets for 1 minute, then drain and set aside.

   1:00 · Blanch broccoli
3. 3

   In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, oyster sauce, brown sugar, 1 tablespoon cornstarch, and water until smooth.

4. 4

   Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over high heat. Add the chicken in a single layer and sear, stirring occasionally, until browned and cooked through, about 5 minutes.

   5:00 · Cook chicken
5. 5

   Transfer the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet, then add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

   0:30 · Sauté garlic and ginger
6. 6

   Return the chicken to the skillet along with the blanched broccoli. Pour in the sauce mixture and stir to coat everything evenly.

7. 7

   Simmer, stirring frequently, until the sauce thickens and glosses over the chicken and broccoli, about 3 minutes.

   3:00 · Simmer sauce
8. 8

   Stir in red pepper flakes if using, then remove from heat and serve hot over cooked white rice.