Monday, August 19, 2013

Chicken and Broccoli Stir-Fry

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
bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
Cooked white rice, for serving
  • 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.