This dish is so good, our five-year-old loves it even though the ingredients are all mixed together. Fresh broccoli, mushrooms, tender chicken, and teriyaki sauce pair with rice for a satisfying weeknight family dinner.
Recipe from Dinner at the Zoo.
- 1 lb. boneless skinless chicken breast, cut into 1-inch pieces
- 1 Tbs. plus 1 tsp. vegetable oil
- 2 cups small broccoli florets
- 1 cup sliced mushrooms*
- 2 tsp. minced fresh ginger
- 1 tsp. minced garlic
- 1/4 cup oyster sauce
- 1/4 cup low sodium chicken broth or water
- 1 tsp. sugar
- 2 tsp. toasted sesame oil
- 1 tsp. soy sauce
- 1 tsp. cornstarch
- Salt and pepper to taste
*If you don't like mushrooms, you can add more broccoli instead.
Heat 1 tsp. of oil in a 10" skillet 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 1 Tbs. 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 to 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. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.