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Amy Casey
Course Main
Servings 4


  • 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


  • 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.