Chicken and Broccoli Stir-Fry

Ingredients

• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 pound (454g) boneless skinless chicken thighs, excess fat trimmed and meat cut into 1-inch (2.5cm) pieces
• Kosher salt, to taste
• 1 1/2 tablespoons grapeseed or canola oil
• 1 large head broccoli, cut into small florets and stalk peeled and sliced 1/4-inch thick
• 1 medium shallot, thinly sliced
• 2 inches (5cm) peeled and julienned fresh ginger
• 1/2 Fresno pepper, thinly sliced (seeds discarded if sensitive to heat)
• 1 cup (12g) lightly packed basil leaves

Optional for serving

• Torn basil leaves
• Steamed brown rice
• Lime wedges

Directions

In a medium bowl, whisk the low-sodium soy sauce with the oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch and 1/4 cup (60ml) water. Set aside.

Pat the chicken dry with paper towels and season with salt. In a 12-inch skillet or wok, heat the grapeseed oil until shimmering. Add the chicken and cook over high heat, stirring once, until browned, 2–4 minutes.

Add the broccoli, shallot, ginger and Fresno pepper. Cook over high heat, stirring occasionally, until the chicken is cooked through and the broccoli is crisp-tender, 3–5 minutes. Pour the sauce over the chicken and broccoli and cook, stirring, until the sauce begins to thicken, about 30 seconds. Remove from heat and fold in the basil.

Divide between four shallow bowls and garnish with torn basil leaves. Serve immediately with steamed brown rice and lime wedges.

Serves: 4 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 321; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 95mg; Sodium: 628mg; Carbohydrate: 32g; Dietary Fiber: 8g; Sugar: 11g; Protein 31g