Ingredients
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1 ½ pounds boneless, skinless chicken breasts, thinly sliced
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3 cups broccoli florets
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2 cups mushrooms, sliced (button or cremini)
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1 medium onion, sliced
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated (optional)
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3 tablespoons vegetable oil, divided
For the Sauce:
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¼ cup low-sodium soy sauce
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2 tablespoons oyster sauce
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1 tablespoon hoisin sauce (optional)
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1 tablespoon cornstarch
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½ cup chicken broth or water
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1 teaspoon sesame oil
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½ teaspoon black pepper
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1 teaspoon sugar or honey (optional)
Optional Garnish:
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Green onions
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Sesame seeds
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Chili oil
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, chicken broth, sesame oil, black pepper, and sugar. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add sliced chicken and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove and set aside.
Add another tablespoon of oil to the pan. Sauté onion, garlic, and ginger for about 1 minute until fragrant.
Add broccoli and mushrooms to the pan. Stir-fry for 3–4 minutes until broccoli is bright green and tender-crisp and mushrooms are lightly golden.
Return chicken to the pan. Pour in the prepared sauce and toss everything together for 2–3 minutes until the sauce thickens and coats all ingredients. Serve immediately.
Notes
Stir-frying works best over high heat with quick movements. Prepare all ingredients in advance, as cooking happens very fast once you begin.