Ingredients
Scale
- 1 tablespoon oyster sauce
- 2 tablespoons low sodium soy sauce
- ¾ cup low sodium chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons canola oil (divided)
- 1 ½ pounds boneless (skinless chicken breasts, sliced in thin strips)
- 2 garlic cloves (chopped)
- 2 shallots (sliced thin)
- 1 tablespoon fresh ginger root (finely diced)
- ½ jalapeno pepper (sliced thin)
- 4 cups broccoli florets (blanched for 3 minutes in boiling water)
- 4 ounces thin rice noodles – cooked according to package directions
Instructions
- In a small bowl, combine the oyster sauce, soy sauce, chicken stock, and cornstarch. Set aside.
- Heat a large sauté pan or wok over medium high heat. Add 1 tablespoon of the canola oil. When the oil begins to shimmer, add the chicken and stir fry until just cooked through, about 4 – 5 minutes. Remove from pan to a plate. Drain off any liquid that accumulates before adding the chicken to the stir fry.
- Add the remaining oil to the pan and heat to a shimmer. Add the garlic, shallots, ginger, and jalapeno. Quickly sauté for about a minute to just begin to release their flavors. Add the stock mixture to the pan and cook until it begins to thicken, about 2 to 3 minutes. Add the chicken, broccoli, and the scallion and stir just to coat. Serve over the rice noodles.
- Category: Main