Ginger Chicken and Broccoli Stir Fry

• Gluten free

• Meat

  • 3 Chicken thighs, about 1 1lb, boneless skinless

• Produce

  • 1 bunch Broccoli
  • 2 large cloves Garlic
  • 3 piece Ginger, fresh
  • 3 Green onions

• Condiments

  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Arrowroot or cornstarch

• Oils & Vinegars

  • 1 tbsp Coconut oil or olive oil
  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Liquids

  • 1/4 cup Water

Found on barefeetinthekitchen.com

Description

Ingredients

• 3 boneless skinless chicken thighs, about 1 1lb, cut into 1/2 strips
• 1 tablespoon coconut oil or olive oil
• 3 piece of fresh ginger, peeled and chopped very small, about 3 tablespoons minced
• 2 large cloves garlic, minced
• 3 green onions, thinly sliced
• 1 bunch of broccoli, cut into small florets, about 4 cups florets
• 1/4 cup water
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon arrowroot or cornstarch
• Optional: 1-2 cups of baby mushrooms, halved as desired

Directions

• Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot. Set aside.
• In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is browned, about 10 minutes. Add the ginger, green onions, garlic, broccoli and mushrooms if desired. Cook, stirring or tossing constantly, until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
• Add water to the mixture and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Serve over rice if desired. Enjoy!