Description
A quick and flavorful Sesame Chicken and Broccoli stir fry that combines tender chicken thighs with fresh broccoli florets in a savory, thickened sauce made from soy, oyster sauce, and toasted sesame oil. Perfect for a nutritious weeknight dinner served over steamed rice.
Ingredients
Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Main Ingredients
- 2 tablespoons extra virgin olive oil (or vegetable or canola oil)
- 1 pound boneless skinless chicken thighs, cut into strips
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 head broccoli, cut into florets
- 3 green onions, thinly sliced
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- ¼ cup low sodium chicken stock (or chicken broth or water)
- Cooked white or brown rice, for serving
Instructions
- Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, oyster sauce, and cornstarch until smooth. Set aside.
- Heat the oil: Add the olive oil to a large wok or skillet and heat it over high heat until shimmering.
- Cook the chicken: Season the chicken strips with sea salt and freshly ground black pepper. Add the chicken to the hot wok or skillet and cook until golden brown on each side, about 3 to 4 minutes per side, ensuring it is cooked through.
- Add vegetables and aromatics: Add the broccoli florets, sliced green onions, grated ginger, and minced garlic to the pan. Stir frequently and cook for approximately 3 minutes, until the broccoli is crisp-tender and the aromatics are fragrant.
- Incorporate the sauce: Pour the prepared stir fry sauce over the chicken and vegetables in the pan, stirring constantly to coat everything evenly.
- Thicken the sauce: Pour in the chicken stock and continue to stir until the sauce thickens and becomes glossy, about 1 to 2 minutes.
- Serve: Remove from heat and serve the sesame chicken and broccoli hot over cooked white or brown rice.
Notes
- For extra crunch, you can blanch the broccoli briefly before stir frying.
- Adjust soy sauce and oyster sauce quantities to taste if you prefer a saltier or sweeter sauce.
- Chicken thighs provide more tenderness and flavor than breast, but breast can be used as a leaner alternative.
- Serve immediately for the best texture of the broccoli and sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
