Chicken and Broccoli Stir Fry

For the Chicken Marinade: 

• 1-2 LBS. Boneless Skinless Chicken Breasts, hammered thin and sliced
• 2 TBSP water
• 2 TSP safflower oil
• 1 TSP cornstarch
• 1 TBSP oyster sauce

For the Stir Fry Sauce: 

• 1 Cup Swanson unsalted chicken stock
• 2 TSP brown sugar
• 3 TBSP low sodium soy sauce
• 1 and 1/2 TBSP oyster sauce
• 2 TSP sesame oil
• 1/2 TSP salt
• 1/4 TSP black pepper
• 2 TBSP water mixed with 2 TBSP cornstarch (mixed in a separate bowl)
  

For the Broccoli: 

• 2 Heads broccoli, cut into florets
• Water
• Salt
  

Additional Miscellaneous Ingredients Needed for the Dish:

• 1 TBSP dry sake
• 2 TBSP safflower oil
• 1/2 TSP ground ginger (squeeze ginger)
• 1 TBSP garlic, minced
  

1. Butterfly your chicken breasts if they are not butterflied yet. Place a piece of parchment paper down on a wood board. Place the chicken on top of the piece of parchment paper and then place a second piece of parchment paper over the top to cover the chicken. Using a meat tenderizer, hammer the chicken so they become even thinner.
2. When they are about 1/4-1/2 inch thick, remove the chicken from the parchment paper and discard the paper. Place your chicken on a cutting board and cut chicken into pieces and place in a bowl.
3. Add 2 TBSP water, 2 TSP safflower oil, 1 TSP cornstarch and 1 TBSP oyster sauce to the bowl of chicken. Using your hands mix everything well. Set aside to marinade for 15-20 minutes.
4. While the chicken is marinating, make your sauce. Combine all ingredients for the sauce in a bowl and whisk well. In a separate bowl whisk 2 TBSP cornstarch and 2 TBSP water. Set both bowls aside.
5. Cut your broccoli into florets. Heat a pan of salted water over medium heat. Steam your broccoli for 5-7 minutes until they turn bright green and are crisp. Drain and remove from heat. Run them under cold water in your strainer and set aside.
6. Heat your wok over medium heat. Add 1 TBSP safflower oil. Once heated add your chicken until no longer pink about 5-10 minutes. When done, remove from your wok.
7. Add 1 more TBSP safflower oil and then add your garlic and ginger. Cook for 2-3 minutes until fragrant. While that is cooking, mix your cornstarch mixture with your sauce mixture and whisk well. Set aside.
8. Add your 1 TBSP dry sherry. Followed by your sauce mixture. Whisk the sauce and scrape the sides to thicken. Add your cooked chicken plus its juices and your broccoli. Stir to mix and coat.
9. When done, remove from heat and serve right away with white rice and garnish with sesame seeds.
10. ENJOY!