Ingredients

1 pound boneless chicken breast

1 bunch fresh broccoli

1 red or green bell pepper

3/4 cup chicken broth

1 tablespoon cornstarch

2 tablespoons oyster-flavored sauce

1 tablespoon soy sauce

1 teaspoon ginger, minced

1 tablespoon vegetable oil

1 clove garlic, minced

1/2 cup fresh mushrooms, sliced

1/4 cup green onions, sliced

Hot cooked rice (optional)

Preparation

  1. Slice chicken breasts across grain into 1/4-inch slices. Clean broccoli, slice stalks into 1/4-inch slices; cut off the flowerettes. Remove stem and seeds from pepper and cut into thin strips. Set aside.

  2. Combine chicken broth, cornstarch, oyster-flavored sauce, and soy sauce; set aside. Pour oil around top of preheated wok to cover sides. Heat oil over medium-high heat. Add chicken, broccoli stalks, pepper, ginger and garlic; stir-fry 4 minutes or until chicken is browned. Add broccoli flowerettes, mushrooms and onion; stir-fry 2 minutes.

  3. Stir chicken broth mixture; gradually add to wok, mix well. Cook 3 minutes or until thickened and bubbly, stirring constantly. Serve over hot cooked rice, if desired.