3-4cupscooked, shredded or cubed chicken (about 20 ounces)
6-8cupsbroccoli florets, chopped into bite-size pieces (about 16 ounces)
Hot, cooked rice, for serving
Toasted sesame seeds and chopped green onions, for garnish
Instructions
Place the broccoli in a microwave-safe bowl with 1 cup water, cover, and steam in the microwave for 3-4 minutes until the broccoli is crisp-tender (or steam on the stovetop). Drain the water and set aside.
In a deep 12-inch skillet (you can also use a saucepan or pot), whisk together the broth, sugar, soy sauce, oyster sauce, cornstarch, ginger, garlic and sesame oil.
Bring the mixture to a simmer over medium heat, whisking constantly, and cook until the sauce has thickened, 3-4 minutes.
Add the chicken and broccoli and stir to cover with sauce. Heat through.
Serve over hot, cooked rice and garnish with toasted sesame seeds and chopped green onions, if desired.
Notes
Oyster Sauce: I highly recommend using oyster sauce in this recipe. If you haven't used it before and you are skeptical, it adds amazing flavor (that surprisingly, isn't overly fishy-tasting). It's a salty, mildly sweet, dark, syrupy sauce easily found in the Asian foods aisle. You can try subbing hoisin sauce, although the flavor of the dish will change a bit.Salt: if the broth and soy sauce you use are both full-sodium (instead of low-sodium) this dish *might* be a bit salty. Or...it might not. I haven't tested it that way, because I always keep both low-sodium broth and soy sauce on hand. Ginger: I haven't tried subbing in dried ginger. If you aren't comfortable or familiar with using fresh ginger, look for ginger paste, which is usually available in the refrigerated produce section. For fresh ginger, I find it's easiest to buy a piece of fresh ginger, cut or break it into 1- or 2-inch pieces and store in the freezer. When I'm ready to use it, I grate it from frozen (no need to peel) on the small holes of a box grater or a small rasp grater.Chicken: if you don't have cooked chicken, you can use uncooked chicken. Cut the chicken into bite-size pieces, season with salt and pepper, and cook in a bit of olive oil in the pan first (before making the sauce). Once cooked through, remove to a plate and proceed with the recipe.Sauce: we are a sauce-loving family, so this recipe is deliberately saucy. If you want it a bit less saucy, cut the broth down to 2 cups or so.