Description

Stir fry dishes are so quick and simple to make, they are the perfect dinner to serve on a busy weeknight. This one is made with strips of chicken, crisp veggies, broccoli, mushrooms and wonderful flavorful sauce. Serve it with cooked rice for a complete

Ingredients

• 3 boneless, skinless chicken thighs, about 1 lb., cut into 1/2 inch strips
• 1 T. coconut or olive oil
• 3 inch piece of fresh ginger, peeled and chopped very small, about 3 T. minced
• 2 large cloves garlic, minced
• 3 green onions, thinly sliced
• 1 bunch of broccoli, cut into small florets, about 4 c.
• 1/4 c. water
• 2 T. oyster sauce
• 2 T. rice vinegar
• 2 T. soy sauce
• 1 t. sesame oil
• 1 T. cornstarch or arrowroot
• 1-2 c. baby mushrooms, halved (optional)
• cooked rice for serving, if desired

Steps

1. Whisk together oyster and soy sauces, rice vinegar, sesame oil and cornstarch; set aside.
2. In a very large skillet or wok, warm oil over high heat. Add chicken; cook, stirring or tossing frequently, until browned, about 10 minutes. Add ginger, green onions, garlic, broccoli and mushrooms. Cook, stirring or tossing constantly, until fragrant and broccoli turns bright green, about 2-3 minutes. Add water; use a wooden spoon or spatula to scrape up all browned bits. Pour in soy sauce mixture. Cook, stirring constantly, until thickened, about 1 minute.
3. Serve over cooked rice, if desired.