Chicken and Broccoli Stir Fry

Source: Everyday Food Magazine

Servings: 4
Total Time: 25 minutes
Nutrition per serving (not including rice): 295 cal; 17g fat (3g sat); 25g protein; 12g carb; 3g fiber

Ingredients: 
2 T soy sauce
2 T rice vinegar
2 T oyster sauce
1 T cornstarch
1 t toasted sesame oil
2 T vegetable oil
1 lb boneless, skinless chicken thighs, cut into 1/2-inch strips
3 T minced fresh ginger (I used the bottled ginger to save time)
2 cloves garlic, minced (again, i use the bottled kind)
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets
cooked white or brown rice, for serving

Directions:
1. In a wok, heat vegetable oil over high heat. Add chicken and cook until browned, 10 minutes.

2. Meanwhile, whisk together soy sauce, vinegar, oyster sauce, cornstarch and sesame oil.

3. Once chicken is browned, add ginger, garlic, scallions and broccoli to wok and cook until broccoli is bright green, 3 minutes.

4. Add 1/4 cup water, scarping up brown bits.

5. Stir in soy sauce mixture and cook until thickened, about 1 minutes.

Verdict:
This was super yummy and super easy. It looks like a lot of ingredients, but it's all stuff that I typically have on hand. The sauce was really good. I was a little scared at all the ginger, especially using the bottled kind, but it was a really good flavor. I'll definitely be making this again. Both kids ate it up.