CHICKEN AND BROCCOLI SKILLET STIR FRY.
1 1/2 tablespoons sesame oil
2 tablespoons chopped fresh garlic ( or to taste)
1/4 teaspoon dried red pepper flakes ( or to taste)
4 cups broccoli florets
6 tablespoons chicken broth, divided
1 tablespoon sesame oil
salt and pepper
1 1/2 lbs boneless skinless chicken breasts ( cut into thin slices)
5 green onions, chopped
1/4 cup hoisin sauce ( can use more)
3 tablespoons oyster sauce ( can use more)
In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
Add in 1 tablespoon more sesame oil to the skillet.
Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
Transfer to a platter or large bowl and sprinkle with sesame seeds.
Serve with cooked rice.
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