Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1/2 cup chicken broth
2 tablespoons vegetable oil
3 cups broccoli florets
1 red bell pepper, sliced
1 cup sliced carrots
3 cloves garlic, minced
1 teaspoon grated fresh ginger
Sesame seeds and sliced green onions for garnish
Cooked white or brown rice for serving
Directions:
In a bowl, combine the thinly sliced chicken breasts with soy sauce, oyster sauce, and hoisin sauce. Mix well and let it marinate for 10-15 minutes.
In a separate small bowl, whisk the cornstarch with chicken broth until dissolved, creating a slurry. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot skillet and stir-fry until fully cooked and slightly browned. Remove the cooked chicken from the skillet and set it aside.
In the same skillet, add the broccoli florets, sliced red bell pepper, and sliced carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to the side of the skillet and add minced garlic and grated fresh ginger to the center. Cook for about 30 seconds until fragrant.
Stir the slurry (cornstarch and chicken broth mixture) and then pour it over the vegetables in the skillet. Stir everything together until the sauce thickens and coats the chicken and vegetables.
Return the cooked chicken to the skillet and toss everything together until well combined and heated through.
Garnish the Chicken and Broccoli Stir-Fry with sesame seeds and sliced green onions.
Serve the stir-fry over cooked white or brown rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: 4 servings
Kcal: 290 kcal per serving
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