Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/4-inch strips
  • 1 tbsp cornstarch
  • 2 tbsp low-sodium soy sauce, divided
  • 1 tsp toasted sesame oil
  • 3 cups broccoli florets
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup oyster sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • 1 tbsp canola oil

Instructions:

  1. Toss your 1.5 lbs of sliced chicken breast with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp toasted sesame oil.
  2. In a small bowl, combine 1/4 cup oyster sauce, 1/2 cup chicken broth, the remaining 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp brown sugar.
  3. Add 1 tbsp canola oil to a large skillet over high heat until the oil shimmers and a faint wisp of smoke appears.
  4. Add the chicken in a single layer. Cook for 2-3 minutes until the edges are golden and the meat is no longer pink. Remove and set aside.
  5. Add the 8 oz sliced cremini mushrooms to the empty pan. Sauté for 2 minutes until they release their moisture and turn a deep brown.
  6. Toss in the 3 cups of broccoli florets and onion wedges. Add a splash of water if needed to create steam. Cook until the broccoli is vibrant green and slightly charred.
  7. Push the vegetables to the side and add 3 cloves minced garlic and 1 tbsp grated ginger. Sauté for 30 seconds until the air smells spicy and fragrant.
  8. Return the chicken to the pan. Pour the sauce over everything.
  9. Stir constantly for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy lacquer.
  10. Ensure the chicken reaches an internal temp of 74°C (165°F) and serve immediately.