Ingredients
Nutrition per serving
- Calories
- 320
- Protein
- 39 g
- Carbs
- 15 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1,300 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Toss the chicken with 1 tsp cornstarch and 1 tbsp soy sauce. Whisk the broth, oyster sauce, honey, sesame oil, remaining soy sauce and remaining cornstarch in a bowl for the sauce.
Heat the oil in a large skillet or wok over high heat. Stir-fry the chicken until browned and cooked through, then move to a plate.
Add the broccoli and 2 tbsp water, cover and steam for 2 minutes, then uncover, add the garlic and ginger and stir-fry for 1 minute.
Return the chicken, pour in the sauce and toss until glossy and thick. Sprinkle with sesame seeds.
Tips
- Slicing the chicken thin and against the grain keeps it tender.
- Serve with cauliflower rice to keep it low-carb, or with steamed rice.
- Use tamari and check your oyster sauce to make it gluten-free.
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Gear that helps
- Carbon-steel wok Gets screaming hot for real stir-fry flavor.
- Kitchen tongs For turning anything in a hot pan.
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Balloon whisk Smooth sauces and lump-free batters.
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