Ingredients:
1 pound boneless, skinless chicken breasts, cut into thin strips
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup shiitake mushrooms, sliced
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup chicken broth
2 tablespoons oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Green onions for garnish (optional)
Instructions:
- Marinate the chicken:
In a bowl, combine the chicken strips, soy sauce, and cornstarch. Mix well and let marinate for 15 minutes. - Cook the chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through. Remove from the skillet and set aside. - Sauté vegetables:
Add the shiitake mushrooms, broccoli florets, garlic, and ginger to the same skillet. Cook for 2-3 minutes until the vegetables start to soften. - Add sauce:
Pour in the chicken broth, oyster sauce, and sesame oil. Bring to a simmer and cook for another 2-3 minutes until the sauce thickens slightly. - Combine ingredients:
Add the cooked chicken back to the skillet and stir to combine with the vegetables and sauce. Season with salt and pepper to taste. - Serve:
Garnish with green onions, if desired, and serve with rice
