- 1 tbsp. peanut oil, divided
- 1½ tsp. sesame oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, finely minced
- 1 tsp. grated fresh ginger
- ¼-½ tsp. red pepper flakes
- 4 cups broccoli florets
- 6 tbsp. chicken broth, divided
- 2 tbsp. oyster sauce
- 1 tbsp. hoisin sauce
- 4 tbsp. soy sauce
- 1½ tsp. cornstarch
- 3 scallions, chopped
- Sesame seeds, for garnish (optional)
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the pan and sauté until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining oil to the pan.
Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan.
Pour in about half of the chicken broth – it should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan.
In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired