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Sesame Chicken with Broccoli

A quick, savory stir-fry of tender chicken thighs, crisp broccoli, and a glossy sesame-ginger sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons extra-virgin olive oil or vegetable or canola oil
  • 1 pound boneless skinless chicken thighs cut into strips
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 head broccoli cut into florets
  • 3 green onions thinly sliced
  • 1 tablespoon grated ginger
  • 3 cloves garlic minced
  • 1/4 cup low sodium chicken stock or chicken broth or water
  • cooked white or brown rice for serving

Instructions

  • In a medium bowl, whisk together 2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 2 tablespoons oyster sauce, and 1 tablespoon cornstarch until smooth; set the sauce aside.
  • Heat 2 tablespoons oil in a large wok or skillet over high heat until shimmering.
  • Season 1 pound chicken thigh strips with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Add the chicken to the hot wok and cook until golden and cooked through, about 3 to 4 minutes per side; remove or push to the side of the pan if needed.
  • Add 1 head broccoli florets, 3 sliced green onions, 1 tablespoon grated ginger, and 3 minced garlic cloves to the pan; stir-fry for about 3 minutes until broccoli is bright and slightly tender.
  • Pour the reserved sauce over the chicken and vegetables and stir to combine.
  • Add 1/4 cup low sodium chicken stock (or broth or water) and continue stirring until the sauce thickens and coats the ingredients, about 1 to 2 minutes.
  • Serve the sesame chicken and broccoli over cooked white or brown rice.

Equipment

  • large wok or large skillet
  • Medium Bowl
  • Measuring Spoons
  • Measuring Cups
  • Spatula or tongs

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet with a splash of water to loosen the sauce.
  • This dish can be frozen for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.