It ranked high on the Huebel Effort vs. Reward matrix :)
Be sure and cook the broccoli "al dente" because there's nothing appetizing about mushy broccoli!
We served the stir fry with wild brown rice and topped it with sesame seeds.
Next time I think I'll also throw in some peanuts or cashews, I think they'd go well with the crunch of the broccoli and the asian flavors.
Ginger Chicken and Broccoli Stir Fry with Oyster Sauce
adapted from Barefeet in the Kitchen
3 boneless skinless chicken breasts, cut into 1/2" strips
1 tablespoon coconut oil or olive oil
3" piece of fresh ginger, peeled and chopped very small, about 3 tablespoons minced
2 large cloves garlic, minced
3 green onions, thinly sliced
1-2 bunch of broccoli, cut into small florets, about 4 cups florets
1/4 cup water
2 tablespoons oyster sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1-2 cups of baby mushrooms or white mushrooms, halved as desired
2 tablespoons sesame seeds, for garnish
Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot. Set aside.
In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is browned, about 10 minutes. Add the ginger, green onions, garlic, broccoli and mushrooms if desired. Cook, stirring or tossing constantly, until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
Add water to the mixture and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Serve over rice if desired. Enjoy!
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