Ingredients
- 1 1/2 tablespoons vegetable oil divided
- 2 1/2 cups small broccoli florets
- 4 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 1 pound boneless skinless chicken breast cut into 1-inch pieces
- Salt and pepper to taste
- 4 tablespoons oyster sauce
- 5 tablespoons low sodium chicken broth
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch
- Green onions chopped (for garnish)
Instructions
- In a large frying pan, heat 1/2 tablespoon of vegetable oil over medium heat. Add the broccoli florets and sauté for 3-4 minutes until they become tender. Next, incorporate the minced ginger and garlic, cooking for approximately 30 seconds until fragrant. After that, remove the broccoli from the pan and set it aside.
- Wipe the pan lightly and add the remaining 1 tablespoon of vegetable oil. Season the chicken pieces with salt and pepper and spread them in the pan in a single layer. Cook over high heat for 3-4 minutes per side until the chicken is golden brown and cooked through.
- Place the broccoli back in the pan. In a separate bowl, combine the oyster sauce, chicken broth, granulated sugar, toasted sesame oil, soy sauce, and cornstarch, whisking until smooth. Pour this mixture over the chicken and vegetables, then bring to a boil for 1 minute until the sauce thickens.
- Serve the ginger chicken hot, garnished with green onions, alongside steamed rice if desired.