Yield: 4 Servings

Adapted from Dinner at the Zoo

2016: I think Gayle found this on the internet. It came out quite good and goes together quick as a stir fry should. The oyster sauce is a nice change from my usual stir fries. I give my portion a few drops of pepper oil for some heat.

• 1lb boneless skinless chicken breast, cut into 1 inch pieces
• 1TBS + 1 teaspoon vegetable oil
• 2cups small broccoli florets
• 1cup sliced mushrooms (if you don’t like mushrooms you can add more broccoli instead)
• 2tsp minced fresh ginger
• 1tsp minced garlic
• ¼cup oyster sauce
• ¼cup low sodium chicken broth or water
• 1tsp sugar
• 2tsp toasted sesame oil
• 1tsp soy sauce
• 1tsp cornstarch
• salt and pepper to taste

Heat 1 teaspoon of oil in a 10″ fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. Make a slurry In a small bowl by mixing the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the slurry and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.