Ginger Chicken Stir Fry

Tender strips of chicken, and hot, crisp vegetables are combined with an Asian-inspired sauce in this Ginger Chicken and Broccoli Stir Fry.

📝 Ingredients

• 3 boneless skinless chicken thighs (about 1 1lb, cut into 1/2" strips)
• 1 tablespoon coconut oil or olive oil
• 3 inch piece of fresh ginger (peeled and chopped very small, about 3 tablespoons minced)
• 2 large cloves garlic (minced)
• 3 green onions (thinly sliced)
• 1 bunch of broccoli (cut into small florets, about 4 cups florets)
• 1/4 cup water
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• Optional: 1-2 cups of baby mushrooms (halved as desired)

👨‍🍳 Instructions

1. 1Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
2. 2In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6-8 minutes. Remove the chicken to a plate and set aside.
3. 3Add the ginger, green onions, garlic, broccoli, and mushrooms to the empty skillet. Cook, stirring or tossing constantly until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
4. 4Add water to the pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Return the chicken to the pan and stir to coat. Serve over rice if desired.