Chicken and broccoli stir fry

Chicken and broccoli stir fry

Serves 4 | Preparation Time: 15 mins | Cooking Time: 15 mins 


  • 1/2 cup chicken stock
  • 1/4 cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, optional
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 3 cups broccoli florets
  • 1/2 teaspoon toasted sesame seeds



  1. In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
  2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. In a medium bowl, combine chicken and cornstarch.
  4. Heat canola oil and sesame oil in a large skillet over medium high heat.
  5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds.

Results may vary.