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Chicken and Broccoli Stir Fry Recipe

Name: Chicken and Broccoli Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup chicken stock; 1/4 cup oyster sauce; 1 tablespoon rice wine vinegar; 1 tablespoon freshly grated ginger; 3 cloves garlic (minced); 1 teaspoon Sriracha (optional); 1 pound boneless (skinless chicken thighs, cut into bite-size pieces); Kosher salt and freshly ground black pepper (to taste); 2 tablespoons cornstarch; 1 tablespoon canola oil; 1 tablespoon sesame oil; 3 cups broccoli florets; 1/2 teaspoon toasted sesame seeds

Damn Delicious

The easiest stir-fry you will ever make! With the juiciest, tender chicken bites and sneaked in veggies!

Ingredients

1/2 cup chicken stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

3 cloves garlic (minced)

1 teaspoon Sriracha (optional)

1 pound boneless (skinless chicken thighs, cut into bite-size pieces)

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons cornstarch

1 tablespoon canola oil

1 tablespoon sesame oil

3 cups broccoli florets

1/2 teaspoon toasted sesame seeds

Method

FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a medium bowl, combine chicken and cornstarch.

Heat canola oil and sesame oil in a large skillet over medium high heat.

Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds.

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