Chinese Chicken & Broccoli Stir-Fry Flavorful Recipe

Ingredients

• 1 pound boneless, skinless chicken thighs, sliced into thin strips
• 3 cups broccoli florets
• 1 whole red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 3 tablespoons soy sauce (low-sodium)
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• to taste salt and pepper
• for serving cooked jasmine rice

Instructions

1. In a bowl, marinate the sliced chicken with soy sauce, oyster sauce, garlic, ginger, and a pinch of salt and pepper. Let it sit for 15 minutes to absorb the flavors.
2. In a small bowl, mix cornstarch with water to create a slurry; set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for about 4-5 minutes until browned and cooked through. Remove chicken from the pan and set aside.
4. In the same skillet, add broccoli florets and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender.
5. Return the cooked chicken to the skillet, then pour the cornstarch slurry over the stir-fry. Stir quickly to combine, allowing the sauce to thicken and coat the chicken and vegetables evenly. Cook for an additional 1-2 minutes.
6. Drizzle sesame oil over the stir-fry and give it a final toss. Taste and adjust seasoning if necessary.
7. Serve hot over steamed jasmine rice, garnishing with extra sesame seeds or sliced green onions if desired.