Thai Chicken With Broccoli And Oyster Sauce

• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground pepper
• 1/3 cup chicken stock
• 8 ounces boneless skinless chicken breasts, cut into 1 1/2 inch pieces (can use thighs)
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 1 cup small broccoli floret

1. In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
2. Heat a wok or a large deep skillet over high heat.
3. Add oil and swirl to coat pan.
4. Add garlic and toss well, until fragrant, about 15 seconds.
5. Add chicken and spread into a single layer.
6. Cook, undisturbed, until edges turn white, about 1 minute.
7. Toss well and cook for 30 seconds more.
8. Add broccoli florets and toss well.
9. Cook, tossing once, until bright green, for 1 minute.
10. Add oyster sauce mixture and toss well.
11. Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
12. Serve hot or warm--can serve over hot cooked rice.

oyster sauce, fish sauce, sugar, fresh ground pepper, chicken stock, chicken breasts, vegetable oil, garlic, broccoli floret

Taken from www.food.com/recipe/thai-chicken-with-broccoli-and-oyster-sauce-499015 (may not work)