1 Lb boneless skinless chicken breast, sliced (You could also use boneless, skinless thighs)
8 ounces white button mushrooms, stems removed. Cut any big ones in half
2 tablespoons peanut oil
A good sized broccoli crown cut into florets
1 tablespoon minced ginger
1/2 tablespoon minced garlic
1/2 cup oyster sauce
1 tablespoon soy sauce
1/2 cup chicken or beef broth (or water if you don’t have broth on hand)
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
1 teaspoon red pepper flakes
1 tablespoon cornstarch
Sesame seeds (you can toast them if you want to get fancy)
Two chopped scallions
Put the sauce ingredients in a medium bowl, whisk to combine.
Add the sliced chicken to the bowl with the sauce and let it marinate for at least a half hour in the fridge. (Pro tip: put the chicken in the freezer for half an hour before to firm it up before slicing. It makes it easier to get nice slices.)
Put a wok or skillet over high heat. Add 2 tablespoons of peanut oil. When the oil shimmers add the broccoli. Stir-fry for about five minutes, adjusting the heat so it doesn’t burn. Put the broccoli on a plate.
Put another tablespoon of peanut oil in the wok, and when the oil shimmers add the mushrooms and stir-fry until they give up their liquid and are nicely browned, about three or four minutes. Put them on another plate.
Add the chicken and the sauce to the wok over high heat. Stir-fry for about five or six minutes, then add the mushrooms and stir to coat them with sauce. Then add the broccoli and stir to cover with sauce for a minute or two. Pour it all into a warm serving dish and garnish with sesame seeds and scallions. Serve over rice.
(Photo by R.L. Floyd, 2020)