Ingredients:
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
3 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
Cooked white rice, for serving
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
3 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
Cooked white rice, for serving
Directions
- Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
- In a wok or large skillet, heat vegetable oil over high.
- Add chicken and cook until browned, 10 minutes.
- Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes.
- Add 1/4 cup water, scraping up browned bits with a wooden spoon.
- Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute.
- Serve warm with rice.