Ingredients

• 2 teaspoons canola oil
• 1 pound boneless skinless chicken thighs , cut into ¾-inch pieces
• 3 tablespoons cornstarch , divided
• 0.75 cups thinly sliced onion
• 2 teaspoons minced fresh ginger
• 4 cloves garlic cloves , thinly sliced
• 5 cups broccoli florets
• 0.75 cups water
• 0.25 cups soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon light brown sugar
• 0.25 teaspoons crushed red pepper flakes , or to taste
• 0.25 teaspoons freshly ground black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes. Meanwhile, stir together chicken and 1 tablespoon of cornstarch in a medium bowl until chicken is coated.
3. 3 Add chicken to skillet in a single layer and cook, stirring often, until crisp and cooked through, about 6 minutes. Add onions, and cook, stirring often, until translucent, about 1 minute. Add ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Transfer chicken mixture to a plate and set aside.
4. 4 Add broccoli to empty skillet, and cook over medium-high, stirring occasionally, until bright green and heated through, 2 to 3 minutes.
5. 5 Meanwhile, whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and remaining 2 tablespoons cornstarch in a small bowl until smooth, about 30 seconds.
6. 6 Add cooked chicken mixture to broccoli in skillet; add soy sauce mixture and cook, stirring constantly, until broccoli and chicken are well coated, and sauce thickens, about 2 minutes.
7. 7 Serve immediately. Enjoy!

Nutrition per serving