This easy Chinese chicken and broccoli stir fry recipe is perfect for meal prep for either lunch or dinner. Chicken and broccoli with oyster sauce goes great over rice; brown rice, cauliflower rice or quinoa.
Cook rice according to instructions. While rice is cooking, start the stir fry.
Preheat a dutch oven (or other large pan with high wallover medium heat.
While preheating, chop broccoli into bite-sized florets and chicken into bite size pieces.
Once the pan is preheated, add in vegetable oil and broccoli. Saute for 3-4 minutes and stir occasionally until florets are bright green in color.
Add in the chicken and season with salt and pepper. Saute for 3-4 minutes and stir occasionally until chicken is cooked through.
While the chicken is cooking, mix together the oyster sauce, broth, ginger, garlic, sesame oil, sugar and soy sauce in a medium mixing bowl or large mason jar and set aside.
In a small mason jar or small container with a lid, combine cornstarch and cold water. Shake well to form a slurry. Set aside.
Once the chicken is cooked, add in the sauce and stir to coat the broccoli and chicken. Allow the sauce to come to a simmer and add in the cornstarch slurry.
Stir to mix the sauce well and allow it to simmer for at least 2 minutes until thickened.
Whether eating this immediately or for meal prep, portion out rice and top with chicken and broccoli. Sprinkle sesame seeds for garnish.
To reheat, microwave for one minute, stir and then microwave for another minute or until warmed through.
Notes
If using frozen broccoli, add broccoli with the sauce, after the chicken is cooked. Make sure broccoli is warmed through before adding cornstarch.
This works well as a weeknight dinner or meal prep for lunch.
Chicken thighs can be substituted for chicken breast. Ensure they are boneless and skinless.