CHICKEN AND BROCCOLI STIR FRY

CHICKEN-AND- BROCCOLI STIR-FRY
http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry

This was very good and easy to make.  Family loved it! Would be good with egg rolls from 2nd McCleve cookbook.

UPDATE: I added a frozen snap pea stir fry bag.  It really added to it...was very good.  Used about 1.5 # of thighs.  Didn't made additional sauce.  My family really likes this meal.  Need to make it more.

• 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 1
• Cooked white rice, for serving

Directions

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, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 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, 1 minute. Serve warm with rice.