Ingredients
Units
Scale
- 2 pounds of chicken tenders (or boneless skinless chicken thighs or breasts)
- 4 cups of broccoli
- 1 teaspoon of thinly sliced ginger.
- 2 garlic cloves slices
- 1 tablespoon olive oil or vegetable oil
- 4 green onions
- Pepper to taste
- Sauce:
- 2 tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce or hoisin sauce
- 3/4 cups water
- 1 tablespoon monk fruit or brown sugar
- Salt and black pepper to taste
Instructions
- Start by having all your ingredients chopped, prepared, and set aside before you start cooking.
- Cut the chicken into bite-size pieces and salt and pepper to taste.
- Chop the fresh broccoli into small broccoli florets. Slice the garlic and fresh ginger into thin slices. Chop the green onions into thin slices.
- To have crunchy broccoli and to speed up the cooking process of the stir-fry, parboil the broccoli for 6 minutes. Remove from the boiling water and plunge into cold water to help keep the bright green color.
- While the broccoli is pre-cooked mix the sauce, start in a small bowl, add the cornstarch, and slowly add in the soy sauce, sesame oil, oyster or hoisin sauce sauce, and brown sugar. Next, slowly add the water and mix well.
- In a large skillet preheat the skillet on medium-high heat. (This recipe can be made in a Wok or a deep large skillet).
- Add 1 tablespoon of olive oil to the skillet, when the olive oil is hot add the chicken and stir-fry for about 6 minutes until the chicken is golden brown.
- Reduce to medium heat and add to the chicken the green onions, sliced ginger, and sliced garlic cloves, and cook for 1 minute.
- Add the pre-cooked broccoli florets and cook for another 4 to 5 minutes.
- Add the sauce and cook for another 2 to 3 minutes until all is heated through and the sauce has thickened slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
