Recipe by threeovens
Both the chicken and broccoli get pan seared in this stir fry recipe. Serve with white or brown rice. NOTE: If you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon.
For the chicken
- 1⁄2 lb chicken, cubed
- 1 teaspoon baking soda
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 teaspoons oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the thickener
- 1 cup chicken stock or 1 cup chicken broth
- 3 teaspoons cornstarch, divided
- 6 tablespoons canola oil
- 1 lb broccoli, cut into 1 1/2 inch florets
- 1⁄2 medium onion, cut into 1/2 inch strips
- 1 tablespoon garlic clove, minced
- 1 tablespoon fresh ginger, chopped
- 1⁄2 teaspoon kosher salt (optional)
Directions See How It's Made
- Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
- In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
- In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
- Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
- Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
- Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
- Heat the remaining 2 tablespoons of oil.
- Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
- Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
- Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
- Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).