Hello easiest-dinner-ever. This stir-fry is so quick and easy to make, using chicken thighs, my favorite. The result is the most juicy, tender chicken bites you’ve ever had. You can also use chicken breasts instead if you don’t like dark meat.

I added broccoli to soak up the sauce. You can use whatever vegetables you have – carrots, zucchini, cauliflower, snap peas, baby corn, etc. All of them are good.

Ingredients

1/2 cup chicken stock

1/4 cup oyster sauce

1 Tablespoon rice wine vinegar

Freshly grated Ginger, 1 Tablespoon

Three cloves garlic, minced

Optional: 1 teaspoon Sriracha (optional).

Cut into bite-sized pieces, 1 pound of boneless and skinless chicken thighs

To taste, add Kosher Salt and freshly ground Black Pepper

Cornstarch 2 tablespoons

Canola oil, one tablespoon

Sesame Oil 1 Tablespoon

3 cups of broccoli florets

Half a teaspoon of toasted sesame seeds

Instructions

For the CHICKEN STOCK MIXTURE, in a small bowl, whisk together chicken broth, oyster sauce, and vinegar. Add Ginger, garlic, Sriracha if you like, then set aside.

Sprinkle chicken with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.

Combine the chicken with cornstarch in a medium-sized bowl.

Heat the canola and sesame oils in a large pan over medium heat.

Add the chicken in one layer to the skillet and cook for 7-8 minutes. Stir in CHICKEN MIXTURE and broccoli until broccoli is tender. This should take about 3-4 minutes.

Serve immediately with sesame seed garnish.