Ingredients
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1 lb boneless skinless chicken breasts (or thighs), thinly sliced
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2 cups broccoli florets
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1 cup sliced mushrooms (cremini or button)
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated (optional)
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 teaspoon cornstarch
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1/4 cup chicken broth or water
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1 teaspoon sesame oil (optional)
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Cooked white or brown rice, for serving
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Sesame seeds or chopped green onions (optional, for garnish)
Instructions
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Prep the Sauce:
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In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, cornstarch, and chicken broth. Set aside.
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Cook the Chicken:
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Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
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Add sliced chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
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Sauté the Veggies:
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In the same pan, add another tablespoon of oil.
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Sauté broccoli and mushrooms for 3–4 minutes until just tender.
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Add garlic (and ginger, if using), and cook for 30 seconds more.
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Combine and Stir-Fry:
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Return chicken to the pan.
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Pour in the sauce mixture and stir everything to coat.
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Cook for another 2–3 minutes, until the sauce thickens and everything is well coated.
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Drizzle with sesame oil if desired.
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Serve:
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Spoon stir-fry over hot steamed rice.
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Garnish with sesame seeds or green onions if using.
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