1Cut 1 and 1/2 pounds of boneless, skinless chicken breast into 1-inch pieces.
2Cut 1 and 1/2 pounds of boneless, skinless chicken breast into 1-inch pieces.
3Cut 1 and 1/2 pounds of boneless, skinless chicken breast into 1-inch pieces.
4Measure out 4 cups of broccoli florets.
5Measure out 4 cups of broccoli florets.
6Measure out 4 cups of broccoli florets.
7Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger.
8Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger.
9Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger.
10Combine 1/4 cup of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch in a bowl.
11Combine 1/4 cup of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch in a bowl.
12Combine 1/4 cup of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch in a bowl.
13Whisk the sauce ingredients together until well combined and set aside.
14Whisk the sauce ingredients together until well combined and set aside.
15Whisk the sauce ingredients together until well combined and set aside.
16Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
17Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
18Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
19Add the chicken pieces to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes.
20Add the chicken pieces to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes.
21Add the chicken pieces to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes.
22Remove the cooked chicken from the skillet and set aside.
23Remove the cooked chicken from the skillet and set aside.
24Remove the cooked chicken from the skillet and set aside.
25If needed, add another tablespoon of vegetable oil to the same skillet.
26If needed, add another tablespoon of vegetable oil to the same skillet.
27If needed, add another tablespoon of vegetable oil to the same skillet.
28Add the minced garlic and grated ginger to the skillet and stir fry for about 30 seconds until fragrant, being careful not to burn the garlic.
29Add the minced garlic and grated ginger to the skillet and stir fry for about 30 seconds until fragrant, being careful not to burn the garlic.
30Add the minced garlic and grated ginger to the skillet and stir fry for about 30 seconds until fragrant, being careful not to burn the garlic.
31Add the broccoli florets to the skillet and stir fry for about 3 to 5 minutes until tender-crisp.
32Add the broccoli florets to the skillet and stir fry for about 3 to 5 minutes until tender-crisp.
33Add the broccoli florets to the skillet and stir fry for about 3 to 5 minutes until tender-crisp.
34If you prefer softer broccoli, add a tablespoon or two of water and cover the skillet for a couple of minutes to steam it.
35If you prefer softer broccoli, add a tablespoon or two of water and cover the skillet for a couple of minutes to steam it.
36If you prefer softer broccoli, add a tablespoon or two of water and cover the skillet for a couple of minutes to steam it.
37Return the cooked chicken to the skillet.
38Return the cooked chicken to the skillet.
39Return the cooked chicken to the skillet.
40Whisk the sauce again, then pour it over the chicken and broccoli.
41Whisk the sauce again, then pour it over the chicken and broccoli.
42Whisk the sauce again, then pour it over the chicken and broccoli.
43Stir everything together until the sauce thickens and coats all the ingredients, about 1 to 2 minutes.
44Stir everything together until the sauce thickens and coats all the ingredients, about 1 to 2 minutes.
45Stir everything together until the sauce thickens and coats all the ingredients, about 1 to 2 minutes.
46Serve immediately with steamed rice or noodles.
47Serve immediately with steamed rice or noodles.
48Serve immediately with steamed rice or noodles.
Ingredients
1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
4 cups broccoli florets
4 cups broccoli florets
4 cups broccoli florets
2 cloves garlic, minced
2 cloves garlic, minced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fresh ginger, grated
1 tablespoon fresh ginger, grated
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon rice vinegar
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon brown sugar
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon sesame oil
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon cornstarch
1 teaspoon cornstarch
2 tablespoon vegetable oil
2 tablespoon vegetable oil
2 tablespoon vegetable oil
steamed rice or noodles
steamed rice or noodles
steamed rice or noodles
sesame seeds
sesame seeds
sesame seeds
chopped green onions
chopped green onions
chopped green onions
Equipment
large skilletwok
Tips
You can use fresh or frozen broccoli. If using frozen, make sure to thaw it first.
If you prefer softer broccoli, you can add a tablespoon or two of water and cover the skillet for a couple of minutes to steam it.
Serve immediately with steamed rice or noodles.
Garnish with some sesame seeds or chopped green onions if desired.
You can add other vegetables like carrots, bell peppers, or snap peas.
You can adjust the spice level by adding some red pepper flakes to the sauce.