Chicken-And-Broccoli Stir-Fry

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
• 3 tablespoons minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
• Cooked white rice, for serving

1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch and sesame oil.
2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, about 10 minutes. Add ginger, garlic, scallions and broccoli and cook, stirring frequently, until broccoli is bright green, about 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, about 1 minute. Check chicken for doneness. Serve warm with rice.
3. Nutritional information per serving (without rice): 296 calories; 17 grams fat (3 grams saturated fat); 25 grams protein; 12 grams carbohydrates; 3 grams fiber

soy sauce, rice vinegar, oyster sauce, cornstarch, sesame oil, vegetable oil, chicken, fresh ginger, garlic, scallions, broccoli, white rice

Taken from www.epicurious.com/recipes/member/views/chicken-and-broccoli-stir-fry-52017421 (may not work)